In a stock pot over high heat add water, rough chop onion, lemon halves, Cajun seasoning, crushed garlic cloves, and two tablespoons of salt. Bring this to a boil for 5 minutes. Reduce heat to a simmer.
Drop shrimp into pot and cook for 2-3minutes until shrimp curl and turn pink in color. Remove from water and drop into ice water bath to stop cooking process. Reserve for service.
In a bowl fold together mayonnaise, lemon zest, lemon juice, Worcestershire, salt, pepper, cayenne, parsley, capers, Dijon mustard, creole mustard, paprika, and hot sauce.
Place butterhead lettuce leaf on chilled plate then arrange in a layer a portion of boiled shrimp. Nappe shrimp with remoulade sauce. Top with bulls-blood micro green garnish and serve.
Ingredients
1 lb 16/20 Bay Winds Tail on Shrimp, deveined
1 gsl water
2 tbsp salt, sea
2 cups Magellan® Cajun seasoning
2 Peak Fresh Produce® Lemon(s), cut in half
1 ea Peak Fresh Produce® Onion(s), peeled and rough cut
4 ea Peak Fresh Produce® Garlic, Clove(s), crushed
2 cups Delancey Street® Real Mayonnaise
1 tbsp mustard, dijon
1/4 cup mustard, creole, whole grain
1 tsp Worcestershire sauce
1/8 tsp Magellan® Cayenne pepper, ground
1 tsp Magellan® Paprika
2 tbsp Peak Fresh Produce® Italian Parsley, minced
2 tsp Roma® Capers , drained and chopped
1/4 tsp West Creek® Hot Sauce
1 ea Peak Fresh Produce® Lemon(s), juice and zest
1/8 tsp salt, sea
1/8 tsp Magellan® Black Pepper, ground
1 cup bulls blood micro greens, for garnish
6 ea Peak Fresh Produce® butterhead lettuce leaves, (or Boston bibb lettuce leaves)
