Ingredients

• Remoulade
  1. 1 cup mayonnaise
  2. 1/4 cup Dijon mustard
  3. 2 tablespoons prepared horseradish
  4. 2 tablespoons chopped parsley
  5. 1 small shallot, minced
  6. 1 garlic clove, minced
  7. 1 tablespoon white wine vinegar
  8. 1 teaspoon fresh lemon juice
  9. 1 teaspoon hot sauce
  10. 1/2 teaspoon paprika
  11. 1/4 teaspoon cayenne pepper
  12. 1/4 teaspoon garlic powder
  13. Salt
• Shrimp
  1. 1 gallon water
  2. 1/2 cup kosher salt
  3. 1/4 cup sweet paprika
  4. 1 teaspoon cayenne pepper
  5. 1 teaspoon garlic powder
  6. 1/4 cup fresh lemon juice
  7. 4 bay leaves
  8. 1 small onion, sliced 1/4 inch thick
  9. 1 head of garlic, halved crosswise
  10. 1 large thyme sprig
  11. 1 tablespoon black peppercorns
  12. 1 tablespoon ground coriander
  13. 24 jumbo shrimp, shells cut down the back and veins removed
  14. 6 cups baby arugula leaves or mâche

Directions

1. Combine all of the remoulade ingredients in a medium bowl and stir well.
2. In a large pot, combine all of the ingredients except the shrimp and arugula and bring to a boil. Cover and simmer the shrimp over moderate heat for 5 minutes. Uncover, add the shrimp and bring back to a simmer. Cover, remove the pot from the heat and let stand until the shrimp are just cooked through, about 10 minutes.
3. With a slotted spoon, transfer the cooked shrimp to a large rimmed baking sheet and let cool to room temperature. Cover with plastic wrap and refrigerate the shrimp until chilled.
4. Peel the shrimp. Line a platter with the arugula and top with the shrimp. Serve with the remoulade sauce.

Make Ahead

The remoulad sauce can be refrigerated for up to 3 days. the cooked shrimp can be refrigerated overnight. Peel shortly before serving.