SOUTH LOUISIANA SHRIMP REMOULADE

3 dozen 21 to 25 count shrimp, peeled and deveined
2 quarts cold water
1 diced onion
1/2 cup diced celery
3 bay leaves
1/4 cup lemon juice
1 sliced lemon
4 tablespoons salt
2 tablespoons cracked black pepper

In a four quart stockpot, over medium high heat, add water and all seasoning ingredients. Bring to a rolling boil, reduce to simmer and allow to cook 15 minutes for flavors to develop. Bring mixture back to a rolling boil, add shrimp and stir approximately three to five minutes. At this point, shrimp should be pink and curled. Test for doneness, being careful not to overcook. Once water returns to a boil, shrimp should be perfectly done. Pour off boiling water and replace with cold tap water to stop the cooking process. Drain and place shrimp in a serving bowl. Cover with clear wrap and refrigerate. This may be done the night before.

For Sauce:
1 1/2 cups heavy duty mayonnaise
1/2 cup Creole mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tablespoons finely diced garlic
1/4 cup finely chopped parsley
1/2 tablespoon lemon juice
salt and cracked black pepper to taste

In a two quart mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place 6 shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture.