Chilled Shrimp with Remoulade

• 1 cup mayonnaise
• 1/4 cup Dijon mustard
• 2 tablespoons prepared horseradish
• 2 tablespoons chopped parsley
• 1 small shallot, minced
• 1 garlic clove, minced
• 1 tablespoon white wine vinegar
• 1 teaspoon fresh lemon juice
• 1 teaspoon hot sauce
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• Salt
• 1 gallon water
• 1/2 cup kosher salt
• 1/4 cup sweet paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/4 cup fresh lemon juice
• 4 bay leaves
• 1 small onion, sliced 1/4 inch thick
• 1 head of garlic, halved crosswise
• 1 large thyme sprig
• 1 tablespoon black peppercorns
• 1 tablespoon ground coriander
• 24 jumbo shrimp, shells cut down the back and veins removed
• 6 cups baby arugula leaves or mache

1. Combine all of the remoulade ingredients in a medium bowl and stir well.
2. In a large pot, combine all of the ingredients except the shrimp and arugula and bring to a boil.
3. Cover and simmer the shrimp over moderate heat for 5 minutes.
4. Uncover, add the shrimp and bring back to a simmer.
5. Cover, remove the pot from the heat and let stand until the shrimp are just cooked through, about 10 minutes.
6. With a slotted spoon, transfer the cooked shrimp to a large rimmed baking sheet and let cool to room temperature.
7. Cover with plastic wrap and refrigerate the shrimp until chilled.
8. Peel the shrimp.
9. Line a platter with the arugula and top with the shrimp.
10. Serve with the remoulade sauce.

mayonnaise, dijon mustard, horseradish, parsley, shallot, garlic, white wine vinegar, lemon juice, hot sauce, paprika, cayenne pepper, garlic, salt, gallon water, kosher salt, sweet paprika, cayenne pepper, garlic, lemon juice, bay leaves, onion, garlic, thyme, black peppercorns, ground coriander, jumbo shrimp, baby arugula

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