1   red bell pepper, sliced into thin strips
1 lb cooked shrimp, peeled and tails left on
2 tablespoons Creole or brown mustard
2 tablespoons anchovy paste
2/3 cup mayonnaise, or plain yogurt
1 teaspoon Paula Deen’s House Seasoning
2 tablespoons white vinegar
4 tablespoons olive oil
4   green onions, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice