Grilled Shrimp with Remoulade Sauce Recipe

By ccavins

Ingredients

• Sauce:
• 1/2 cup mavonnaise
• 1 tablespoon capers, drained and chopped
• 1 tablespoon sweet pickle relish
• 1 tablespoon fresh tarragon, finely chopped
• 2 teaspoons shallots, minced
• 1 teaspoon tarragon vinegar
• 1 teaspoon garlic, minced
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon paprika
• 1/8 teaspoon kosher salt
• Shrimp:
• 40 large shrimp, approxirnately 2 pounds, peeled
• and deveined
• olive oil
• salt and pepper to taste

Preparation

Step 1

Sauce:
In a medium bowl, whisk the ingredients. Refrigerate 24 hours until ready to use.

Shrimp:
Thread shrimp onto skewer: head and tail to secure them. Lightly brush or spray shrimp and season with salt and pepper. Grill over direct high heat until shrimp are firm to touch and just opaque (2-4 minutes). Turn and continue cooking 2 minutes more.
Serve warm with sauce.