Shrimp and Hearts of Palm Rémoulade

Ingredients

• Lemon wedges
• 1 14-ounce can hearts of palm
• 2 pounds large shrimp
• 1 teaspoon yellow mustard seeds
• 1 small shallot
• 1 celery stalk
• 2 bay leaves
• + 14 more ingredients
• • Butter lettuce leaves
  • 1 tablespoon kosher salt plus more
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon paprika
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon prepared horseradish
  • 2 tablespoons whole grain mustard
  • 1 cup mayonnaise
  • 1 garlic clove
  • 1 onion
  • ½ cup loosely packed flat-leaf parsley leaves
  • 2 celery stalks
  • 1 teaspoon whole black peppercorns plus freshly ground black pepper
  • 4 sprigs thyme

Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill. Combine the first 5 ingredients, peppercorns, chopped celer...

View full recipe at Epicurious