Shrimp Remoulade with Two Sauces

Ingredients

• Leafy tops from a bunch of celery
• 5 bay leaves
• 3 whole cloves
• 2 cloves garlic
• peeled and crushed
• 1 large lemon
• sliced
• 1/2 cup salt
• 3 lb. medium shrimp (25-30 count)
• 1/2 cup chili sauce (bottled) or ketchup
• plus more to taste
• 1/2 cup Creole mustard
• plus more to taste
• 1 Tbsp. paprika
• 1/2 tsp. salt
• 2 Tbsp. lemon juice
• 1/4 tsp. Tabasco
• 1/2 tsp. minced garlic
• 1 cup olive oil
• 3 green onions
• green part only
• finely chopped
• 1 cup mayonnaise
• 1/2 cup Creole mustard
• 2 Tbsp. lemon juice
• 1/2 tsp. Tabasco Garlic Pepper Sauce
• 1 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 3 green onions
• green part only
• finely chopped

Instructions

1. Bring a gallon of water to a boil in a large pot and add all of the shrimp ingredients except the shrimp.
2. Boil the water for 15 minutes, then add the shrimp.
3. Remove the pot from the heat immediately and allow the shrimp to steep for 4 minutes, or until the shell separates easily from the meat.
4. Drain the shrimp in a colander and set aside until cool enough to handle.
5. Peel and devein the shrimp.
6. To make the red remoulade sauce: Combine all the ingredients except the olive oil and green onions in a bowl.
7. Add the oil a little at a time, stirring constantly, until all oil is absorbed.
8. Taste the sauce and add more chili sauce or Creole mustard if needed.
9. Stir in the green onions.
10. To make the white remoulade sauce: Combine all the ingredients in a bowl and stir to blend.
11. Place the shrimp on a leaf of lettuce, sliced avocados, sliced tomatoes, or Belgian endive leaves.
12. Drizzle half the shrimp with one sauce, half with the other.
13. The sauces can also be served in pools for dipping.