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

Cooking Recipe:

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.