Shrimp Cocktail with Rach's Quick Remoulade

Ingredients

• 1 lemon
• 2 dried bay leaves
• 1 tablespoon coriander seeds, a palm full
• 1 tablespoon mustard seeds, a palm full
• 36 large to jumbo shrimp, raw, peeled and deveined, ask for these at fish counter

Remoulade:

• 1 1/2 cups mayonnaise
• 1/2 cup Creole mustard, eyeball the amount
• 1 lemon, juiced
• 2 teaspoons cayenne pepper sauce, eyeball it
• 1 rib celery, finely chopped
• 2 scallions, thinly sliced

Directions

Place a deep pot half filled with water on stove over high heat. Squeeze the juice of 1 lemon into water, drop the halved lemon into pot. Add bay leaves, coriander and mustard seeds to the water. When the water boils, add shrimp. Boil 5 minutes or until pink and tails curl towards the heads. Drain and cold shock under running water.

Combine mayonnaise, mustard, lemon, cayenne, celery and scallions in a small bowl. Arrange shrimp around sauce on serving plate.