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

recipie for the making, 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 (also known as Prawns in Europe and Asia) . Boil 5 minutes or until pink and tails curl towards the heads. Drain and cold shock under running water.
mix together (combine) mayonnaise, mustard, lemon, cayenne, celery and scallions in a small bowl. Arrange shrimp (also called prawns in some parts) around sauce on serving plate.