Shrimp: Bring to boil the water seasoned with crab boil, lemons, peppercorns
and bay leaves. Drop in shrimp. When water returns to a boil, cook jumbo or
large shrimp for 12 to 13 minutes and medium shrimp for 7 to 8 minutes.
from heat and add 1 quart ice water. Let sit for 10 minutes. Drain.
Serve Rémoulade Sauce as a dip.
Remoulade Sauce: Mix all ingredients. Serve over cold boiled shrimp for
a shrimp Rémoulade main course or use as a dip for boiled shrimp. Sauce is best
after 24 hours.