1/4 cup Creole mustard
2 tablespoons prepared horseradish
1/2 teaspoon sweet Spanish paprika
1 egg yolk
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1 cup canola oil
1/4 cup finely diced celery
1/4 cup finely diced red onion
3 tablespoons ketchup
3 tablespoons white wine vinegar
2 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons Worcestershire sauce
2 cloves garlic, smashed and chopped to a paste
2 to 3 dashes your favorite hot sauce, such as Tabasco
2 cups fine ground yellow cornmeal
Salt and freshly ground black pepper
8 slices green tomatoes, 1/2-inch thick (about 3 green tomatoes)
1 cup canola oil
1 tablespoon celery seeds
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
24 medium (31/40 count) shrimp, peeled and deveined
2 to 3 tablespoons canola oil
Shredded iceberg lettuce
Parsley leaves, for garnish
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