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1
To make the Remoulade Sauce:
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2
Place the garlic, celery, parsley, scallions, vinegar, paprika, salt, horseradish, mustard, ketchup, and hot sauce in a blender or the bowl of a small food processor fitted with the metal blade.
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3
Blend until combined.
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4
With the machine running, add the oil in a slow, steady stream.
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5
Continue processing until the oil is incorporated and emulsified, giving the sauce a thick, creamy consistency.
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6
Taste and add more salt, if necessary.
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7
Using a rubber spatula, scrape the sauce into an airtight container and chill for at least 30 minutes before serving, preferably a few hours or overnight.
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8
(This helps meld the flavors and mellow out the scallions.)
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9
The sauce can be made up to 3 days ahead and stored, tightly covered, in the refrigerator.
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10
To make the shrimp:
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11
Place the carrots, onions, celery, bay leaf, salt, peppercorns, lemon juice, and water in a large saucepan.
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12
Bring to a boil over high heat, reduce the heat, and simmer, uncovered, for 15 minutes.
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13
Meanwhile, prepare an ice bath with 4 cups of ice cubes and 4 cups of cold water in a large bowl.
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14
Turn off the heat, add the shrimp, cover the pot, and let sit for 5 to 6 minutes (stirring the shrimp once or twice to make sure they all get submerged in the water), or until they are white all the way through (peel one to check).
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15
Strain the shrimp through a sieve set over a bowl and place in the ice bath to cool for about 1 minute before peeling.
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16
Reserve the cooking liquid to make shrimp stock, if desired (Love Note 2).
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17
Peel the shrimp and devein them (Love Note 3), keeping the tails intact (they look more appetizing that way).
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18
Place the shrimp in a large bowl.
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19
Add about 1/3 cup of the remoulade and gently toss to generously coat the shrimp.
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20
Allow the shrimp to marinate in the sauce for 20 minutes.
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21
To serve:
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22
Place a thin layer of lettuce on each plate.
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23
Arrange the shrimp on top of the lettuce, allowing 4 or 5 per serving.
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24
Top with the scallions and serve.
