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Grilled Shrimp with Remoulade Sauce - Recipe

Here's the basis for a quick, delicious summer dinner.
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Grilled Shrimp with Remoulade Sauce Recipe
  • 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.
- 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