1 cup cider vinegar
1 cup vegetable oil
1 tablespoon creole mustard
1 teaspoon hot sauce
½ cup chili sauce
¼ teaspoon salt
1 tablespoon paprika
½ cup finely chopped red onion
2½ pounds shrimp, cooked, peeled, and deveined
In a large bowl whisk together the vinegar, oil, creole mustard, hot sauce, chili sauce, salt, and paprika. Add the onion and shrimp, stirring to evenly coat. Cover and refrigerate for 4 hours.
Makes 8 to 10 servings.