Grilled Shrimp with Remoulade Sauce Recipe

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Here's the basis for a quick, delicious summer dinner.
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Servings: 1 skewer
  • Sauce
  • 1/2 cup mayonnaise
  • 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, approximately 2 pounds, peeled and deveined
  • olive oil
  • salt and pepper to taste
  • In a medium bowl, whisk sauce ingredients.
  • Refrigerate, up to 24 hours, until ready to use.
  • Thread shrimp onto skewers through the head and tail to secure them properly. Lightly brush or spray shrimp with oil and season with salt and pepper.
  • Grill over direct high heat until shrimp are firm to touch and just turning opaque (2-4 minutes). Turn once during cooking.
  • Serve warm with sauce.
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