Shrimp Rémoulade on Tender Greens

Ingredients

• 3 Tbs. chopped celery
• 2 Tbs. chopped fresh flat-leaf parsley
• 1-½ lb. large (21-25 per lb.) shrimp, peeled and deveined, tails left on
• 1 Tbs. white-wine vinegar
• ½ tsp. fresh lemon juice
• Tender leafy lettuce (such as bibb or Boston), cut into strips
• 1 Tbs. prepared yellow mustard
• + 16 more ingredients
• • 2 Tbs. Creole or country-style Dijon mustard
  • 2 Tbs. whole black peppercorns
  • 1 medium onion, diced
  • 1 Tbs. cayenne
  • ¼ tsp. paprika
  • ¹/₃ cup kosher salt
  • Kosher salt
  • 1 large egg
  • 3 Tbs. chopped scallions (white and pale green parts from 2 scallions)
  • 2 tsp. tomato paste
  • ½ cup vegetable oil
  • Dash of Tabasco sauce
  • 1 small clove garlic
  • 2 lemons, cut in quarters
  • 1 large clove garlic
  • 4 bay leaves

In a food processor, combine the vinegar, mustards, tomato paste, garlic, Tabasco, lemon juice, egg, and paprika. Pulse to mix. With the processor running, slowly add the oil in a steady stream. Add the scallions, celery, parsley, and salt to taste; pulse briefly to combine. Overprocessing may ca...

View full recipe at Fine Cooking