Louisiana Shrimp Remoulade with Fall Lettuces

• 16 c. water
• 1/4 c. sugar
• 1 tbsp. kosher salt
• 2 tbsp. Creole spice
• 1/4 c. lemon juice
• 4 bay leaves
• 1 tbsp. coriander seeds
• 1 tbsp. black peppercorns
• 2 large sprigs thyme
• 1 onion
• 1 head garlic
• 32 large shrimp
• 3/4 c. mayonnaise
• 1/4 c. Dijon mustard
• 1 shallot
• 2 tbsp. Creole spice
• 2 tbsp. white wine vinegar
• 1 1/2 tbsp. prepared horseradish
• 1 tsp. lemon juice
• 1/2 tsp. minced garlic
• 1/2 tsp. paprika
• 1/2 tsp. hot-red-pepper sauce
• 1/4 tsp. celery salt
• 8 c. mixed baby greens (such as Lolla Rossa lettuce, green and red oak leaf lettuce, tatsoi, or mizuna)

1. To make shrimp boil: In a large pot, bring all ingredients except shrimp to a boil; add shrimp and cook 4 minutes, or until just cooked through.
2. Drain; lay out shrimp on a baking sheet and refrigerate to cool.
3. To make remoulade: Pulse all ingredients except greens in a food processor until just blended.
4. Transfer mixture to a large bowl; add shrimp and toss.
5. Refrigerate at least 1 hour or up to 8.
6. To serve, mound salad greens on each plate and top with shrimp.

water, sugar, kosher salt, creole spice, lemon juice, bay leaves, coriander seeds, black peppercorns, thyme, onion, garlic, shrimp, mayonnaise, dijon mustard, shallot, creole spice, white wine vinegar, horseradish, lemon juice, garlic, paprika, hotredpepper sauce, celery salt, mixed baby greens

Taken from www.delish.com/recipefinder/louisiana-shrimp-remoulade-appetizer-recipe (may not work)