In a bowl, stir together the mayonnaise, mustard, green onions, parsley, lemon juice, garlic, salt and paprika. In a bowl, combine the celery root and fennel root, and add sauce to coat.
Place the shrimp in a separate bowl and toss with the remaining remoulade.
Divide the celery root and fennel among 6 plates. Top each serving with shrimp and serve, garnished with reserved fennel fronds.
Yield: 6 servings