Ingredients

• 1 lemon
• 1 tablespoon coriander seeds, a palmful
• 1 tablespoon mustard seeds, a palmful
• 2 dried bay leaves
• 36 large to jumbo shrimp, raw, peeled and deveined (ask for these at the fish counter)
• 1 1/2 cups mayonnaise
• 1/2 cup Creole mustard, eyeball the amount
• 2 teaspoons cayenne pepper sauce, eyeball it
• 2 scallions, thinly sliced
• 1 rib celery, finely chopped
• 1 lemon, juiced

Instructions

1. Watch how to make this recipe.
2. For the shrimp: Place a deep pot half filled with water on the stove over high heat. Squeeze the juice of 1 lemon into the water and drop the halved lemon into the pot. Add the coriander seeds, mustard seeds and bay leaves to the water. When the water boils, add the shrimp. Boil until the shrimp turn pink and the tails curl towards the heads, 4 to 5 minutes. Drain and cold shock under running water.
3. For the remoulade: Combine the mayonnaise, mustard, cayenne sauce, scallions, celery and lemon juice in a small bowl.
4. Arrange the shrimp around the sauce on a serving plate and serve.