Makes 12 servings.
1/2 cup cider vinegar
1/2 cup stone ground gf mustard
1/4 cup gf ketchup
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
2 garlic cloves, minced
Dash of gf hot sauce
1 teaspoon salt
1 cup scallions, chopped
1/2 cup celery, finely chopped
1/2 cup fresh flat-leaf parsley, finely chopped
3 large eggs
1-1/3 cups vegetable oil
1-1/2 cups coarse salt
1 cup loosely packed dried whole cayenne peppers
1/4 cup whole black peppercorns
6 lemons, halved
3 large garlic cloves, peeled
8 bay leaves
2 medium onions, chopped
2 pounds medium shrimp, tails left on
3 pounds ice (about 12 cups)
1 small head of red or green cabbage, finely shredded
1 medium carrot, cut into 2"x1/8" matchsticks
1 medium red bell pepper, cut into 2"x1/8" matchsticks
Make remoulade sauce:
In a food processor, on high-speed, process vinegar, mustard, cat sup, paprika, cayenne, garlic, hot sauce, salt, scallions, celery, parsley and eggs until smooth. With machine on, add oil in a thin, steady stream until mixture is thick.
Transfer to a bowl and refrigerate until slightly chilled.
Make spiced shrimp:
In a large pot, combine salt, peppers, peppercorns, lemons, garlic, bay leaves, onions with 2 gallons of water and bring to a boil over moderately-high heat. Cook for 15 minutes. Add shrimp; cook until just pink, about 2 minutes.
Using a slotted spoon, transfer shrimp to a large bowl. Add ice to bowl and strain
4 cups of hot cooking liquid over shrimp. Let shrimp soak for 5 minutes, then drain. (Make ahead: The remoulade and shrimp can be covered and refrigerated separately for up to 1 day.)
In a large bowl, toss cabbage, carrot and red bell pepper with some of the sauce.
Mound on a platter, arrange shrimp on top and serve remaining sauce on the side.