Shrimp and Hearts of Palm Rémoulade

Ingredients

• 2  bay leaves 
• 10 servings boston lettuce leaves 
• 1  celery stalks coarsely chopped
• 2  celery stalks thinly sliced coarsely chopped
• 0.5 cup flat parsley loosely packed
• 1  garlic clove peeled
• 14 ounce hearts of palm drained sliced canned
• 1 tablespoon horseradish prepared
• 1 tablespoon kosher salt plus more
• 1 tablespoon juice of lemon fresh
• 10 servings lemon wedges 
• 1 cup mayonnaise 
• 1  onion quartered
• 0.5 teaspoon paprika 
• 1 teaspoon peppercorns whole black freshly ground
• 1 small shallots coarsely chopped
• 2 pounds shrimp uncooked unpeeled
• 4 sprigs thyme leaves 
• 2 tablespoons coarse mustard whole
• 0.5 teaspoon worcestershire sauce 
• 1 teaspoon mustard seeds yellow

Equipment

• food processor
• bowl
• baking sheet
• pot

Directions

1. Pulse the first four ingredients in a food processor until finely chopped.
2. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
3. Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil.
4. Add shrimp and simmer for 3 minutes.
5. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes.
6. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD: Can be made 1 day ahead. Cover; chill.
7. Toss shrimp and rmoulade in a large bowl to coat. Cover and chill at least 2 hours.
8. Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper.
9. Serve on lettuce leaves with lemon wedges.