3/4 cup Dijon or Creole mustard
3/4 cup vegetable oil
4 tablespoons catsup
1/2 cup vinegar
Hot pepper sauce, to taste
1 bell pepper, diced
3 scallions, chopped
2 to 3 pounds cooked, cleaned shrimp

Combine all ingredients and chill.

Serve with wooden picks as an hors d’oeuvre, on lettuce as a salad, or as an entrée.