Shrimp Remoulade

• 2 pounds fresh shrimp in the shell
• 16 whole allspice
• 1 large clove garlic, peeled and crushed
• 12 peppercorns, crushed
• Salt to taste if desired
• 2 tablespoons Creole mustard (Zatarain's Creole mustard is available in many fine-food shops)
• 1 tablespoon tarragon-wine vinegar
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 cup olive oil
• 1 tablespoon paprika
• 1/2 cup finely chopped celery
• 1 cup chopped scallions or green onions
• 1 teaspoon chopped garlic
• 1/2 cup chopped parsley
• 2 tablespoons horseradish, preferably fresh
• 2 tablespoons anchovy paste
• 18 teaspoon cayenne pepper
• 2 tablespoons lemon juice
• Tabasco sauce to taste
• Shredded romaine lettuce
• Lemon wedges

1. Put shrimp in a saucepan and add water to cover.
2. Add allspice, garlic, peppercorns and salt.
3. Bring gradually to a boil.
4. Simmer about 1 minute, and remove from heat.
5. Let stand until cool.
6. Peel and devein shrimp.
7. There should be about 4 cups.
8. To prepare sauce, put mustard and vinegar in a mixing bowl and add salt and pepper.
9. Beat with a wire whisk and gradually add oil, stirring constantly.
10. If you beat briskly enough, the oil should blend in smoothly without separating.
11. Stir in remaining ingredients for the sauce.
12. Put about half a cup or less of shredded lettuce on each of eight salad plates.
13. Arrange an equal number of shrimp on lettuce.
14. Spoon sauce to cover shrimp completely.
15. Serve with lemon wedges.

fresh shrimp, allspice, clove garlic, peppercorns, salt, creole mustard, tarragonwine vinegar, salt, freshly ground pepper, olive oil, paprika, celery, scallions, garlic, parsley, horseradish, anchovy paste, cayenne pepper, lemon juice, tabasco sauce, romaine lettuce, lemon wedges

Taken from cooking.nytimes.com/recipes/2808 (may not work)