Chef John Folse's South Lousiaiana Shrimp Rémoulade

Shrimp: 3 dozen (21-25 count) shrimp, peeled and deveined 2 quarts cold water 1/4 cup lemon juice 1 lemon, sliced 1 onion, diced 4 tablespoons salt 1/2 cup celery, diced 2 tablespoons cracked black pepper 3 bay leaves Sauce: 1 1/2 cups mayonnaise 1/2 cup Creole mustard* 1/4 cup parsley, minced 1 tsp hot sauce 1/2 cup green onions, minced 1/4 cup celery, minced 2 tablespoons garlic, minced 1 ablespoon Worcestershire sauce 1/2 tablespoon lemon juice salt and cracked black pepper to taste *or substitute Dijon mustard

Serves: 6/2 Cups Sauce Cook Shrimp: Note: This step may be done the night before. In a 4-quart stock pot, over medium-high heat, add water and all seasoning ingredients. Bring to a rolling boil, reduce to simmer and allow to cook 15 minutes for flavors to develop. Bring mixture back to a rolling boil, add shrimp and stir approximately 3-5 minutes. At this point, shrimp should be pink and curled. Test for doneness, being careful not to over-cook. Once water returns to a boil, shrimp should be perfectly done. Pour off boiling water and replace with cold tap water to stop the cooking process. Drain and place shrimp in a serving bowl. Cover with clear wrap and refrigerate. Prepare Sauce Combine all sauce ingredients in a 2-quart mixing bowl and whisk well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of 4 hours will be required for flavor to develop. When ready to serve, remove from refrigerator and adjust seasonings to taste.