BOILED SHRIMP WITH REMOULADE AND SPICY COCKTAIL SAUCES

4 quarts water
1/2 cup Creole seasoning
2 large lemons, sliced
6 pounds unpeeled, large fresh shrimp

Bring first 3 ingredients to a boil in a large stockpot. Add shrimp, and cook 2 minutes or just until shrimp turn pink; drain and rinse with cold water.
Peel shrimp, and devein, if desired. Chill until ready to serve. Serve with Rémoulade Sauce and Spicy Cocktail Sauce