Louisiana Shrimp Boil 4 quarts water 2 tablespoons paprika 1 tablespoon crushed red pepper flakes 2 tablespoons Louisiana Hot Sauce 1 tablespoon mustard powder 1 teaspoon garlic powder 1/4 cup lemon juice 4 bay leaves 1 pound medium shrimp, peeled* Lemon wedges (for garnish) Peppery Pepper Sauce In an 8-quart pot, combine the water, paprika, pepper flakes, Louisiana Hot Sauce, mustard, garlic powder, lemon juice and bay leaves. Bring to a boil; cover and simmer for 15 minutes. Add the shrimp to the pot. Stir, return to a boil, cover and cook for 5 minutes. Drain and garnish with lemon wedges. Serve with Peppery Pepper Sauce. * Or you can leave shells on shrimp. Peppery Pepper Sauce 1 tablespoon olive oil 1/3 cup chopped onions 1 tablespoon minced chili peppers 1 clove garlic, minced 3/4 cup chopped pimentos 1 teaspoon paprika 1/2 teaspoon Louisiana Hot Sauce 1 teaspoon Worcestershire sauce 1 teaspoon coarse mustard 1 teaspoon red wine vinegar 1 tablespoon chopped lemon sections In a small skillet, heat the oil. Add the onions, chili pepper and garlic and sauté over medium heat for 4 to 5 minutes. In a blender, combine the vegetables, roasted red peppers or pimentos, paprika, Louisiana Hot Sauce, Worcestershire sauce, mustard, vinegar and lemons. Purée until smooth. Cover and refrigerate for at least 30 minutes. Makes 1 cup.