re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)

Sorry about that...I googled and found recipes for fried or grilled shrimp with remoulade sauce; if you do either of those you could peel them & just leave the tail tips on.

I think I've only had remoulade on boiled shrimp, and we usually boil them with the shells (and heads if possible) still on them to give them more flavor and keep them more "whole". (Then you peel them afterwards, either when they're cool or while they're still hot.) But you probably don't have shrimp boil spices, so that might be hard (although there are recipes out there where you could kind of make your own spice to add to the water).

Go ahead and try the Old Bay recipe; most of your flavor will probably come from the sauce anyway.

P.S. I applaud your efforts, epecially given your limited resources!