Grilled Shrimp Remoulade - EatingWell Magazine

By á-46

Ingredients

• For Remoulade Sauce:
• to 1 12-inch Cover the rémoulade sauce and refrigerate for up to 1 day. | Equipment: Four 12-inch skewers (see Tip, below)
• 1/4 1/4 1/4 cup reduced-fat mayonnaise
• 1/4 1/4 1/4 cup low-fat plain yogurt
• 1 1 1 tablespoon chopped flat-leaf parsley
• 1 1 1 teaspoon Dijon mustard
• 1/4 1/4 1/4 teaspoon hot sauce, such as
• For Shrimp:
• 2 2 2 teaspoons ground cumin
• 2 2 2 teaspoons paprika
• 1 1 1 teaspoon ground coriander
• 1/2 1/2 1/2 teaspoon garlic powder
• 1/4 1/4 1/4 teaspoon salt
• 1/8 1/8 1/8 teaspoon freshly ground pepper
• 36 36 1 raw shrimp, peeled and deveined (about 1 pound)

Preparation

Step 1

Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them).

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill).