Creole tomato shrimp remoulade

Name: Creole tomato shrimp remoulade
Ingredients: 1/2 cup blue plate mayonnaise; 1/2 teaspoon lemon zest; 1 teaspoon fresh lemon juice; 1/2 teaspoon horseradish; 1 tablespoon zatarain's creole mustard; 1/8 teaspoon black pepper; 8 16/20 p&d tail off gulf shrimp; 4 quarts water; 1 1/2 cup zatarain's crab boil; 2 lemons, cut in half; 6 garlic cloves; ice; 2 large creole tomatoes, cored; 2 tablespoon red bell peppers, chopped fine; 1 tablespoon green onion, chopped fine; remoulade sauce (from recipe above)