Shrimp Remoulade

• 1/2 cup cider vinegar
• 1/4 cup yellow mustard
• 1/4 cup Creole mustard (See Note)
• 1/4 cup ketchup
• 2 tablespoons sweet paprika
• 1 teaspoon cayenne pepper
• 2 garlic cloves, minced
• Dash of hot sauce
• 1 teaspoon salt
• 1 cup chopped scallions
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped fresh flat-leaf parsley
• 3 large eggs
• 1 1/3 cups vegetable oil
• 1 1/2 cups kosher salt
• 1 cup loosely packed dried whole cayenne peppers
• 1/4 cup whole black peppercorns
• 6 lemons, halved
• 3 large garlic cloves, peeled
• 8 bay leaves
• 2 medium onions, chopped
• 2 pounds medium shrimp, shelled and deveined, tails left on
• 3 pounds ice (about 12 cups)
• 1 small head red or green cabbage, finely shredded
• 1 medium carrot, cut into 2-by-1/8-inch matchsticks
• 1 medium red bell pepper, cut into 2-by-1/8-inch matchsticks

1. In a blender, combine the vinegar, mustards, ketchup, paprika, cayenne, garlic, hot sauce, salt, scallions, celery, parsley and eggs on high speed until smooth.
2. With the machine on, add the oil in a thin steady stream until the mixture is thick.
3. Transfer to a bowl and refrigerate until slightly chilled.
4. In a large pot, combine the salt, cayenne peppers, peppercorns, lemons, garlic, bay leaves, onions and 2 gallons of water and bring to a boil over moderately high heat; cook for 15 minutes.
5. Add the shrimp and cook until just pink, about 2 minutes.
6. Using a slotted spoon, transfer the shrimp to a large bowl.
7. Add the ice to the bowl and strain 4 cups of the hot cooking liquid over the shrimp.
8. Let soak for 5 minutes, then drain.
9. In a large bowl, toss the cabbage, carrot and red bell pepper with some of the remoulade sauce.
10. Mound on a platter, arrange the shrimp on top and serve the remaining sauce on the side.

cider vinegar, yellow mustard, creole mustard, ketchup, sweet paprika, cayenne pepper, garlic, hot sauce, salt, scallions, celery, parsley, eggs, vegetable oil, kosher salt, cayenne peppers, whole black peppercorns, lemons, garlic, bay leaves, onions, shrimp, head red, carrot, red bell pepper

Taken from www.foodandwine.com/recipes/shrimp-remoulade (may not work)