Easy recipe Shrimp and Hearts of Palm Rémoulade

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one/about two cup loosely packed flat-leaf parsley leavesone celery stalk, coarsely choppedone small, shallot (Recipes by ingridients shallot) coarsely choppedone garlic clove, peeledone cup mayonnaiseabout two tablespoons whole grain mustardone tablespoon prepared horseradishone tablespoon fresh lemon juiceone/about two teaspoon paprikaone/about two teaspoon Worcestershire sauceone onion, quarteredfour sprigs thymeabout two bay leavesone tablespoon kosher salt plus moreone teaspoon yellow mustard seedsone teaspoon whole black peppercorns plus freshly ground black pepperabout two celery stalks, one coarsely chopped, one thinly sliced on the diagonalabout two pounds uncooked unpeeled large shrimpone about fourteen-ounce can hearts of palm, drained, sliced on the diagonalButter lettuce leavesLemon wedges. Shrimp and Hearts of Palm Rémoulade. .