Name: Shrimp And Hearts Of Palm Rémoulade
Cuisine: International
Ingredients: 1/2 cup loosely packed flat-leaf parsley leaves; 1 celery stalk, coarsely chopped; 1 small shallot, coarsely chopped; 1 garlic clove, peeled; 1 cup mayonnaise; 2 tablespoons whole grain mustard; 1 tablespoon prepared horseradish; 1 tablespoon fresh lemon juice; 1/2 teaspoon paprika; 1/2 teaspoon Worcestershire sauce; 1 onion, quartered; 4 sprigs thyme; 2 bay leaves; 1 tablespoon kosher salt plus more; 1 teaspoon yellow mustard seeds; 1 teaspoon whole black peppercorns plus freshly ground black pepper; 2 celery stalks, 1 coarsely chopped, 1 thinly sliced on the diagonal; 2 pounds uncooked unpeeled large shrimp; 1 14-ounce can hearts of palm, drained, sliced on the diagonal; Butter lettuce leaves; Lemon wedges

Ingredients

1/2 cup loosely packed flat-leaf parsley leaves

1 celery stalk, coarsely chopped

1 small shallot, coarsely chopped

1 garlic clove, peeled

1 cup mayonnaise

2 tablespoons whole grain mustard

1 tablespoon prepared horseradish

1 tablespoon fresh lemon juice

1/2 teaspoon paprika

1/2 teaspoon Worcestershire sauce

Shrimp And Hearts Of Palm Rémoulade

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