(cooking time: 15 min; 6 servings)


  • Ketchup – 1 cup
  • 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.
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