 | | Directions | Sauce:
- In a medium bowl, whisk sauce ingredients.
- Refrigerate, up to 24 hours, until ready to use.
Shrimp:
- 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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| Ingredients | | - |  | 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 |
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