In a large pot combine 8 cups water, 1 tablespoon kosher salt, the juice of the whole lemon (cut lemon in half and squeeze), bay leaf, and peppercorns. Bring to a gentle simmer over medium-high heat.

Poach shrimp

Reduce heat so the liquid is barely simmering. Add the shrimp in a single layer and cook until they just turn pink and opaque — about 2 to 3 minutes depending on size. Do not overcook.

Shock and chill

Immediately transfer shrimp to a bowl of ice water to stop cooking. Let chill for 2–3 minutes, then drain and pat dry with paper towels. Refrigerate until ready to serve (keep chilled). Reserve some lemon halves for serving.

Classic Creole Remoulade Sauce

Prepare aromatics

Finely mince the shallot, chop the capers and parsley, and thinly slice the scallion. Measure out spices and sauces so they're ready.

Mix sauce

In a medium bowl combine 1 cup mayonnaise, 2 tsp Creole or Dijon mustard, 1 tsp prepared horseradish, 1 tbsp ketchup, 1 tsp Worcestershire sauce, 1 tsp hot sauce, and 1 tbsp fresh lemon juice. Whisk until smooth.

Add flavorings

Stir in 1 tsp paprika, 1/4 tsp cayenne, the minced shallot, chopped capers, 2 tbsp chopped parsley, and sliced scallion. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add a little more hot sauce, lemon, or salt as desired.

Chill for flavor meld

Cover and refrigerate the remoulade for at least 30 minutes to let flavors meld. It keeps well up to 3 days refrigerated.

Assembly & Serving

Prepare serving platter: fill a shallow serving tray or bowl with ice (about 4 cups) and arrange lettuce leaves or microgreens over the ice if using. This keeps shrimp chilled and attractive.

Arrange shrimp: place chilled shrimp on the ice in a ring or fan. You can leave tails on for easy picking.

Serve remoulade: spoon the remoulade sauce into a small bowl and place in the center of the shrimp ring, or individually portion into small ramekins for each guest.

Garnish and finish: tuck lemon wedges around the shrimp and sprinkle a few extra chopped parsley leaves or a dusting of paprika over the sauce for color. Serve immediately so shrimp remain cold.