Creole Shrimp Rémoulade Over Baby Arugula

• Shrimp:
• 4 cups water
• 3 tablespoons ground red pepper
• 1 teaspoon mustard seeds
• 1 teaspoon dried thyme
• 1/4 teaspoon kosher salt
• 1 bay leaf
• 1 pound medium shrimp, peeled and deveined
• Sauce:
• 1/4 cup thinly sliced green onions
• 2 tablespoons finely chopped sweet onion
• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon Creole mustard
• 1 tablespoon ketchup
• 1 teaspoon white wine vinegar
• 1 teaspoon olive oil
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/8 teaspoon kosher salt
• Remaining ingredient:
• 4 cups baby arugula

1. To prepare shrimp, combine the first 6 ingredients in a large saucepan; bring to a boil. Add shrimp; cook 2 minutes. Drain; rinse with cold water until cool. Drain; discard bay leaf.
2. To prepare sauce, combine green onions and next 9 ingredients (through 1/8 teaspoon salt) in a large bowl; add shrimp, tossing to coat. Cover; chill 20 minutes. Arrange 1 cup arugula on each of 4 salad plates; top each serving with 1/2 cup shrimp mixture.

shrimp, water, ground red pepper, mustard seeds, thyme, kosher salt, bay leaf, shrimp, green onions, sweet onion, mayonnaise, creole mustard, ketchup, white wine vinegar, olive oil, worcestershire sauce, hot sauce, kosher salt, remaining ingredient, baby arugula

Taken from www.myrecipes.com/recipe/creole-shrimp-rmoulade-over-baby-arugula (may not work)