Combine first 8 ingredients in a large Dutch oven. Bring to a boil. Reduce heat, and simmer 15 minutes. Add shrimp; cook 3 minutes. (Do not boil.) Remove from heat; let shrimp cool in liquid 30 minutes. Drain; discard onion, lemon, bay leaf, and garlic. Peel and devein shrimp.
Combine chopped celery, olive oil, chopped onion, catsup, lemon juice, horseradish, mustard, chives, crushed garlic, hot sauce, salt to taste, and shrimp in a large mixing bowl; stir well. Cover and chill several hours
Spoon shrimp mixture onto a lettuce-lined platter. Garnish with olives and eggs.