Boiled Shrimp with Seafood Remoulade Sauce and Cocktail Sauce

Ingredients

• 5 pounds Large shrimp, shell on
• 3 quarts Water
• 5 Tbsp Salt
• 2 Tbsp Liquid Crab Boil
• 2 Bay Leaves
• 1 /2 cup White Wine
• 1 Lemon, halved
• 1 1 /2 cups Ketchup
• 3 Tbsp Fresh lemon juice
• 2 tsp Worcestershire sauce
• 1 /4 cup Horseradish, prepared
• 1 /2 tsp Black pepper, freshly ground
• 1 1 /2 tsp Salt
• 1 /4 cup Celery, finely chopped
• 1 /3 cup Onion, finely chopped
• 1 /2 cup Ketchup
• 1 tsp Creole Mustard
• 1 1 /2 Tbsp Lemon juice, freshly squeezed
• 1 Tbsp Prepared horseradish
• 1 /2 cup Homemade Mayonnaise (recipe page xxx)
• 1/2 tcp Creole Seasoning
• 1/2 tsp Lawry’s Seasoned Salt
• 1 /2 tsp Garlic, minced