INGREDIENTS

Shrimp Boil

1 lb. Gulf Shrimp (unpeeled)

1 Lemon (halved)

1 tsp whole peppercorns

1 tsp Cajun seasoning

Remoulade Sauce

1 cup Mayonnaise

1 tbsp Chopped green onion

1 tbsp Capers

2 tbsp Creole Mustard

1 tbsp Prepared horseradish

1 tsp Cayenne pepper

½ tsp Salt

½ tsp Tabasco

¼ cup Olive oil

1 tbsp Champagne Vinegar

½ tbsp Worcestershire sauce

1 tbsp ketchup

DIRECTIONS

For Boiled Shrimp

Bring 2 quarts of water to a boil. Add all ingredients, squeezing the lemon juice into the water before adding the rind. Reduce heat to medium and cook for 8 minutes. Remove from heat and pour off boiling water. Add ice and run under cold water until shrimp have cooled completely. Peel and de-tail, then chop to desired size.

For Remoulade Sauce

Combine all ingredients in a food processor until thoroughly blended.

Fold chopped shrimp and remoulade sauce together and chill for 1 hour. Serve as desired.

Serve on a bed of mixed greens with fried green tomatoes and balsamic reduction.