1 green onion, finely chopped

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons prepared horseradish

2 tablespoons ketchup

1 teaspoon Dijon mustard

Salt to taste

2 pounds medium shrimp cooked, peeled and deveined

Combine all ingredients except shrimp in large bowl.

Add shrimp and toss to cover. Cover and refrigerate for 4 to 6 hours or overnight.

To serve, transfer to serving bowl and serve with toothpicks.

Lynn Daigle, Franklin