Grilled Shrimp with Rémoulade

By Addie

Ingredients

• 3/4 cup light mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped dill pickle
• 1 tablespoon fresh lemon juice
• 2 scallions, white and light green parts, finely chopped
• 1 teaspoon Tabasco sauce
• 1 teaspoon paprika
• 1 tablespoon chopped fresh parsley
• 1 pound large shrimp, shelled and deveined
• 1 tablespoon vegetable oil
• Salt

Preparation

Step 1

1. Make rémoulade: Combine mayonnaise, mustard, pickle, lemon juice, scallion, Tabasco sauce, paprika and parsley in a bowl. Cover with plastic wrap and refrigerate.


2. Heat gas grill to medium. Thread shrimp on metal skewers, brush with oil and sprinkle with salt. Grill shrimp until cooked through, about 2 minutes per side. (See NOTE below)


3. Remove shrimp from skewers and serve with rémoulade on the side.

NOTE: Or place on a foil-lined baking sheet and broil 6 inches from heat until cooked through, 2 minutes per side.