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.
Makes 2 1/4 cups sauce.