Creole Spiced Shrimp with Old Fashioned Remoulade

• 2 lemons, halved
• 4 quarts water
• 4 bay leaves
• 3 teaspoons salt
• 1/2 teaspoon cayenne
• 2 tablespoons Zatarain's Concentrated Crab and Shrimp Boil
• 3 pounds large shrimp, peeled and deveined
• 1/4 cup fresh lemon juice
• 3/4 cup vegetable oil
• 1/2 cup chopped onions
• 1/2 cup chopped green onions
• 1/4 cup chopped celery
• 2 tablespoons prepared horseradish
• 3 tablespoons Creole or whole-grain mustard
• 3 tablespoons prepared yellow mustard
• 3 tablespoons ketchup
• 3 tablespoons chopped parsley
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon freshly ground black pepper

1. Squeeze the juice from the lemons into a large pot.
2. Add the halves.
3. Add the water, bay leaves, salt cayenne, and crab boil.
4. Bring to boil and cook for 5 minutes.
5. Add the shrimp.
6. Remove from the heat, cover, and let stand for 4 to 5 minutes.
7. Drain.
8. Serve either cooled or chilled completely.
9. Combine the remaining ingredients in a food processor with a metal blade and process for 30 seconds.
10. Use immediately or store.
11. Will keep for several days in an airtight container in the refrigerator.

lemons, water, bay leaves, salt, cayenne, shrimp boil, shrimp, lemon juice, vegetable oil, onions, green onions, celery, horseradish, yellow mustard, ketchup, parsley, salt, cayenne pepper, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/creole-spiced-shrimp-with-old-fashioned-remoulade-recipe.html (may not work)