Shrimp Remoulade

Fill a large pot with water, salt it and bring it to a boil. Add crab boil and shrimp. Once the pot comes back to a boil, let it boil for 1-2 minutes and turn off the heat. Let sit for another minute and then remove shrimp and set aside to cool.

Mix together mayo, mustard and horseradish. Chop your lettuce and arrange on 2 or 3 dinner plates.

Once the shrimp have cooled, peel and arrange over the bed of lettuce, alone in individual serving dishes or on a platter. Serve with remoulade and assorted crackers.

Note: Shrimp and remoulade can also be prepared up to a day in advance and chilled.