Boiled Gulf Shrimp

1 gallon water
1 (3 ounce) box Zatarain's crab boil
2 lemons, sliced
6 peppercorns
2 bay leaves
5 pounds raw shrimp in the shell

Bring to boil the water seasoned with crab boil, lemons, peppercorns and bay leaves. Drop in shrimp. When water returns to a boil, cook jumbo or large shrimp for 12 to 13 minutes and medium shrimp for 7 to 8 minutes. Remove from heat and add 1 quart ice water. Let sit for 10 minutes. Drain. Serve Rémoulade Sauce as a dip.

Rémoulade Sauce
1/2 tablespoon Creole mustard, or more
2 tablespoons grated onion
1 pint mayonnaise
1/4 cup horseradish, or more
1/2 cup chopped chives
1/4 teaspoon salt
1 tablespoon lemon juice
1/4 teaspoon pepper

Mix all ingredients. Serve over cold boiled shrimp for a shrimp rémoulade main course or use as a dip for boiled shrimp. Sauce is best after 24 hours.