3 tablespoons butter
1 tablespoon distilled white vinegar
1 teaspoon salt
1 celery stalk
1 celery stalk, stems removed
6 ounces salmon fillets
2 tablespoons olive oil
1 onion, diced
1 cup Italian seasoning
1 teaspoon Worcestershire sauce
2 teaspoons paprika
1 teaspoon dried minced onion
1 teaspoon dried red pepper flakes
1 thin pound peeled and diced shrimp
Heat butter in medium skillet or mixer bowl over medium heat. Stir in vinegar and salt; mix thoroughly. Cover and refrigerate to 1 hour.
Preheat grill for high heat.
Place celery and celery stalk in empty or large mixing bowl. Pour olive oil into a large skillet (curry pans make great models), saute until tender, about 5 minutes.
Stir shrimp into celery mixture; cook about 2 minutes and stir in celery and celery mixture.
Place celery rollups in a 9x13 inch roasting pan (I find a roasting pan in the bottom of a baking sheet to be ideal). Bake at 400 degrees F (200 degrees C) for an hour or until shell is golden brown, then reduce heat to 400 degrees F (200 degrees C) for 5 minutes; serve hot.