Creole mustard – ½ cup (may be substituted with horseradish)
Horseradish root – 1 tbsp, prepared or freshly grated
Tabasco sauce – 1 tsp or more, to taste
Scallions – 1 tbsps, minced
Celery – 1 tbsp, minced
Flat-leaf parsley – 1 tbsp, minced
1 lemon, juiced
Olive oil – 1 tbsp
Water – 6 cups + cold water and ice cubes
Salt – 2 tbsps
Ground cayenne pepper – 1 tsp
2 bay leaves
Raw shrimp – 2 or 3 lb (about 30 to 35 pieces), peeled, vein removed
Iceberg lettuce – 1 head, shredded
3 eggs, hard-boiled, peeled, chopped
Flat-leaf parsley, for serving
Sauce: in a small bowl, whisk all the ingredients together until even in texture. Serve with shrimp within 2 hour or cover with plastic wrap and refrigerate.
Shrimp: Pour cold water into a large bowl; add ice cubes, set aside.
Fill a large pot with 6 cups of water, season with salt and cayenne, add bay leaves. Put over high heat and bring to a strong boil. Mix with a spatula to help dissolve salt. When it is done, add shrimp and boil until well cooked through.
Remove shrimp from water with a large slotted spoon and transfer into the ice water bowl. Set aside for a few minutes to let shrimp cool enough to handle. Drain; pat dry with a paper towel. Serve within an hour with the sauce or cover with plastic wrap and refrigerate.
Serving: arrange iceberg lettuce on 6 plates, top with equal count of shrimp and pour the sauce over the servings. Alternatively, you can mix shrimp and sauce in a mixing bowl first. Finally, sprinkle with chopped egg and parsley. Serve immediately.