Title: Creole spiced shrimp with old fashioned remoulade
 Categories: E.
      Yield: 4 Servings
 
      2    Lemons, halved
      4 qt Water
      4    Bay leaves
      3 ts Salt
    1/2 ts Cayenne
      2 tb Zatarain's Concentrated Crab
           And Shrimp Boil
      3 lb Large shrimp, peeled and
           Deveined
    1/4 c  Fresh lemon juice
    3/4 c  Vegetable oil
    1/2 c  Chopped onions
    1/2 c  Chopped green onions
    1/4 c  Chopped celery
      2 tb Prepared horseradish
      3 tb Creole or whole-grain
           Mustard
      3 tb Prepared yellow mustard
      3 tb Ketchup
      3 tb Chopped parsley
      1 ts Salt
    1/4 ts Cayenne pepper
    1/8 ts Freshly ground black pepper
 
  Squeeze the juice from the lemons into a large pot. Add the halves.
  Add the water, bay leaves, salt cayenne, and crab boil. Bring to boil
  and cook for 5 minutes. Add the shrimp. Remove from the heat, cover,
  and let stand for 4 to 5 minutes. Drain. Serve either cooled or
  chilled completely. Combine the remaining ingredients in a food
  processor with a metal blade and process for 30 seconds. Use
  immediately or store. Will keep for several days in an airtight
  container in the refrigerator.
  
  Yield: 4 to 6 servings