Jumbo Shrimp with Remoulade Sauce
1 lemon, cut into slices
1 whole bay leaf
1 teaspoon salt
16 large in-shell shrimp
8 6-inch wooden skewers
(see recipe below)
Additional lemon wedges for garnish
1. Bring 4 cups of water to a boil in a medium pot. Add the lemon slices, bay leaf and salt, and boil for 3 minutes. Turn off heat and add the shrimp. Cover and allow the shrimp to steep in the water until the shells turn pink. Drain the water.
2. When cool enough to handle, remove the shrimp shells and discard. With a small knife, make an incision along the curved back side of the shrimp and remove the veins. Rinse and dry the shrimp. Set aside. The shrimp can be prepared a day ahead and refrigerated.
3. When ready to serve, thread 2 shrimp on each skewer. Place 2 skewers on each of 4 small plates and serve with sauce on the side. Garnish with lemon wedges.
2/3 cup plain yogurt, well drained
3 tablespoons spicy, grainy honey mustard
1 small shallot, peeled and minced
1 tablespoon minced fresh parsley
Juice of 1 small lemon
1 tablespoon sweet pickle juice
Dash hot sauce
¼ teaspoon celery salt
Fine sea salt, to taste
Grinding black pepper, to taste
1. Combine all the ingredients in a bowl and mix well. Transfer to a jar and refrigerate. This can be made three days ahead.