• 2 cups water
• 2 tablespoons tiger sauce
• 1 tablespoon cajon seasoning
• 1/2 lemon
• 1-2 lb shrimp
• 2 cups mayonaise
• 1 tablespoon horseradish
• 1 tablespoon red wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons shrimp stock
• 1 tablespoon paprika
• 3 tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 tablespoon cajun seasoning
• 2 tablespoons minced parsley
• 2 tablespoons chopped green onions

Directions
Bring water to boil and add cajun seasoning and lemon. Let simmer.

Add shrimp and cook 3-4 minutes.

When done, chill shrimp in fridge and set shrimp stock aside.

In a bowl whisk together mayo, horseradish, red wine vinegar, lemon juice, shrimp stock, paprika, hot sauce, cajun seasoning, green onions, parsley, and Dijon mustard.

Pour remoulade sauce over shrimp, enough to cover, and put back in fridge for 1 hour.

Serve over a bed of lettuce greens and tomato.

• 1 1/2 pound butter
• 1 teaspoon rosemary
• 1 teaspoon leaf oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon red pepper
• 8 cloves garlic, chopped
• 4 bay leaves
• juice of 1 lemon
• 12 large shrimp, heads on (16 to 20 to the pound)

Directions
Melt butter in a large saucepan and add all ingredients, except shrimp. Cook over medium heat for approximately 5 minutes. Add shrimp and saute for 4 minutes on each side. Remove from heat and ladle butter sauce over shrimp. Garnish with fresh parsley and three slices of lemon. Serve with French bread and salad for a classic New Orleans delight

Notes
Makes 6 servings

16 jumbo shrimp, deveined in shell, raw
Extra-virgin olive oil, about 1/2 cup for brushing
Coarse salt and black pepper
2 lemons, halved

Directions
Preheat griddle or grill pan over high heat.

Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.

Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.

Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

Makes 4 servings
Prep Time: 5 minutes
Cook Time: 5 minutes

Directions
Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.

Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.

Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.

Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.

Makes 6 servings
Roasted Garlic-Herb Sauce
Preheat oven to 375F. Place heads of garlic in small glass baking dish. Drizzle with 1 teaspoon oil. Cover baking dish with foil. Roast until garlic is tender, about 1 hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.

Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil.

Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)

Makes about 1 cup.