- 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.
|-||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|
|-||40 large shrimp, approximately 2 pounds, peeled and deveined|
|-|| olive oil|
|-|| salt and pepper to taste|