Makes 6 - 8 servings

• 1 quart water
• 1 lemon, halved
• 2 teaspoons salt
• 1 teaspoon cayenne
• 2 pounds medium-size shrimp, peeled and deveined
• 1 pound lump crabmeat, picked over for shells and cartilage

Combine the water, lemon, salt and cayenne in a medium-size saucepan and bring to a boil. Add the shrimp and boil until the shrimp turn pink, 2 to 3 minutes. Remove from the heat and let stand, covered, for 1 minute. Drain and cool.

Combine the shrimp and crabmeat in a bowl and add enough of the remoulade sauce to coat evenly. Cover and chill for 1 to 2 hours before serving on a bed of shredded iceberg lettuce.

Remoulade Sauce: Makes about 2 cups

• 1 cup mayonnaise
• 2 tablespoons prepared horseradish
• 2 tablespoons ketchup
• 1 tablespoons Creole mustard
• 2 tablespoons finely chopped green onions (green part only)
• 2 tablespoons finely chopped fresh parsley leaves
• 2 tablespoons finely chopped celery
• 1 teaspoon sweet paprika
• 1 teaspoon hot sauce
• 1 teaspoon fresh lemon juice
• Salt and freshly ground black pepper to taste

Combine all the ingredients in a bowl and stir to blend. Store in an airtight container in the refrigerator until ready to use.