Creole Shrimp Rémoulade over Baby Arugula

Ingredients

• Shrimp:
• 4 cups water
• 3 tablespoons ground red pepper
• 1 teaspoon mustard seeds
• 1 teaspoon dried thyme
• 1/4 teaspoon kosher salt
• 1 bay leaf
• 1 pound medium shrimp, peeled and deveined
• Sauce:
• 1/4 cup thinly sliced green onions
• 2 tablespoons finely chopped sweet onion
• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon Creole mustard
• 1 tablespoon ketchup
• 1 teaspoon white wine vinegar
• 1 teaspoon olive oil
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/8 teaspoon kosher salt
• Remaining ingredient:
• 4 cups baby arugula

Preparation

1. To prepare shrimp, combine the first 6 ingredients in a large saucepan; bring to a boil. Add shrimp; cook 2 minutes. Drain; rinse with cold water until cool. Drain; discard bay leaf.
2. To prepare sauce, combine green onions and next 9 ingredients (through 1/8 teaspoon salt) in a large bowl; add shrimp, tossing to coat. Cover; chill 20 minutes. Arrange 1 cup arugula on each of 4 salad plates; top each serving with 1/2 cup shrimp mixture.