For the Pickled Shrimp:

• 24 colossal Louisiana Shrimp, boiled with seafood boil seasoning, peeled
• 18 thin slices jalapeno pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh tarragon
• zest and juice of 2 lemons
• 1 teaspoon chopped shallot
• 1 teaspoon chopped garlic
• 1/4 cup extra virgin olive oil
• 1 cup rice wine vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Poached shrimp:

• 48 colossal (U-12 count) Louisiana shrimp peeled, tail on
• 1 gallon water
• 2 lemons, squeezed and left whole
• 2 onions, chopped
• 3 ribs celery, chopped
• 4 garlic cloves
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 1 tablespoons whole coriander
• 4 tablespoons brown mustard seeds
• 1/4 cup granulated garlic
• 1/4 cup granulated onion
• 1/4 cup celery salt
• 1/4 cup Spanish paprika (picante)
• 2 tablespoons cayenne pepper
• 21/2 cups kosher salt
• 3 quarts ice cubes

For the Egg Yolk Mousse:

• 12 hard-boiled eggs, peeled and cut in half widthwise
• 1 cup Blue Plate mayonnaise
• 1/2 cup Dijon mustard
• 1 teaspoon white truffle oil
• 1/2 teaspoon kosher salt

Chef Philip Lopez

 Click to enlarge image.

For the Deviled Shrimp Stuffing:

• 24 colossal (U-12) Louisiana shrimp, boiled with seafood boil seasoning, peeled 
• 2 tablespoons chopped shallots
• 2 tablespoons chopped garlic
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1 teaspoons chopped capers
• 1 teaspoon chopped cornichons
• 1 teaspoon  lemon juice
• 1 cup Blue Plate mayonnaise
• 1/4 cup whole grain Creole mustard
• 1/4 cup ketchup
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon celery salt
• cayenne pepper to taste