Boiled Shrimp With Rémoulade Sauce and Spicy Cocktail Sauce
- 6 pounds unpeeled, large fresh shrimp
- Spicy Cocktail Sauce
- ½ cup Creole seasoning
- 2 large lemons, sliced
- Rémoulade Sauce
- 4 quarts water
1. Bring first 3 ingredients to a boil in a large stockpot. Add shrimp, and cook 2 minutes or just until shrimp turn pink; drain and rinse with cold water. 2. Peel shrimp, and devein, if desired. Chill until ready to serve. Serve with Rémoulade Sauce and Spicy Cocktail Sauce.