Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        shrimp -- without heads
   1      quart         water -- with 1/4 cup salt
                        -- and ice
   2      quarts        water -- boiling
                        ***remoulade sauce***
   2      tablespoons   paprika
     3/4  cup           Creole or Dijon mustard
   2      tablespoons   ketchup -- (if not using
                        -- Creole
                        -- mustard)
   2      tablespoons   horseradish -- (if not using
                        -- Creole
                        -- mustard)
     1/2  cup           celery hearts -- finely chopped
     1/4  cup           onion -- chopped
   1      teaspoon      sugar
   1      teaspoon      Tabasco
   2      tablespoons   parsley -- chopped
   1      cup           cottonseed or corn oil

Preparation:

Put shrimp into boiling water. When water returns to a boil, drain shrimp and plunge into salted ice water. Peel and devein shrimp and serve on lettuce with remoulade sauce. For the remoulade sauce, mix together all ingredients except the oil. Drizzle in the oil to make an emulsified sauce. The shrimp may be marinated in the sauce for 2 to 3 hours before serving to intensify the flavor.