In food processor fitted with blade, mix mayonnaise, mustard, vinegar, celery, green onions, fresh herbs and spices. Pulse a few times.

With motor running, add olive oil in a stream, blending until sauce is smooth. Adjust seasoning, adding more olive oil if too tangy and a drop or two of hot sauce if desired. Chill until ready to use.

In a medium pot, combine shrimp, 2 cups cold water, juice of one lemon and used lemon halves, parsley and tarragon sprigs, peppercorns and Creole seasoning. Stir to distribute seasonings.

Bring to boil over medium heat and cook shrimp, stirring occasionally about 8 minutes. Water will be just bubbling around edges and shrimp will be pink and firm.

Once shrimp is cooked, turn off heat and allow the shrimp to sit in poaching liquid for 2 minutes. It will continue to cook) While shrimp is resting, prepare an ice bath.

Drain shrimp and discard herbs, spices and lemon halves. Plunge shrimp into ice bath to stop it from cooking. Place shrimp in an airtight container and refrigerate until ready to assemble the salads.

Wait to assemble the shrimp remoulade until ready to serve. Toss shredded or chopped

Chop or dice seeded tomatoes, dice avocado and squirt with lemon. Peel and quarter the hard boiled eggs.

Toss shredded or chopped iceberg or romaine with ½ cup remoulade sauce. Divide dressed salad between 4, 6 or 8 plates. (luncheon, starter or appetizer course?)

Toss the shrimp in the same bowl with another ¼ to ⅓ cup remoulade sauce. (You want the shrimp to be coated, but not soaked). Divide the shrimp among the plates.

Garnish with tomatoes, avocado, capers, additional chopped parsley, and ¼ hard boiled egg. Serve additional sauce on the side.