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1
For the remoulade: Whisk together the mustard, horseradish, paprika, yolk, lemon juice and zest and some salt and black pepper in a medium bowl.
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2
Gradually add the oil in a slow, steady stream while whisking constantly, until all the oil is incorporated and emulsified.
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3
Stir in the celery, onions, ketchup, vinegar, parsley, Worcestershire, garlic and hot sauce to taste.
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4
Cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
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5
For the fried green tomatoes: Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper.
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6
Season the tomatoes with salt and pepper on both sides.
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7
Dredge the tomatoes in the cornmeal on both sides and tap off excess.
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8
Heat 1/2 cup of the oil in a large saute pan over medium heat until it begins to shimmer.
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9
Fry half of the tomatoes until golden brown on both sides and just cooked through, about 1 minute 30 seconds per side.
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10
Transfer with a slotted spatula to a baking sheet lined with paper towels.
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11
Season with salt and repeat with the remaining tomatoes and oil.
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12
For the shrimp: Combine the celery seeds, garlic powder, onion powder, paprika, salt and pepper in a mortar and pestle and crush into a somewhat fine powder.
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13
Toss the shrimp with the spice mixture.
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14
Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer.
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15
Add the shrimp and cook until crusty and just cooked through, about 3 minutes (do this in batches if necessary with more oil; the shrimp should be in a single layer).
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16
For assembly: Toss lettuce with a few tablespoons of the remoulade and season with salt and pepper.
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17
Divide the lettuce among the tomatoes and top each tomato with 3 shrimp.
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18
Drizzle with more of the remoulade.
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19
Garnish with parsley leaves.
