Grilled Shrimp with Rémoulade

4 Servings

Ingredients

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3/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon finely chopped dill pickle
1 tablespoon fresh lemon juice
2 scallions, white and light green parts, finely chopped
1 teaspoon Tabasco sauce
1 teaspoon paprika
1 tablespoon chopped fresh parsley
1 pound large shrimp, shelled and deveined
1 tablespoon vegetable oil
Salt

Preparation

Prep: 10 Minutes
Cook: 4 Minutes

Make rémoulade: Combine mayonnaise, mustard, pickle, lemon juice, scallion, Tabasco sauce, paprika and parsley in a bowl. Cover with plastic wrap and refrigerate.

Heat gas grill to medium. Thread shrimp on metal skewers, brush with oil and sprinkle with salt. Grill shrimp until cooked through, about 2 minutes per side. (Or place on a foil-lined baking sheet and broil 6 inches from heat until cooked through, 2 minutes per side.)

Remove shrimp from skewers and serve with rémoulade on the side.

Created date

June 2008

Nutritional Information

Calories 307
Fat 21 g
Satfat 3 g
Protein 24 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 189 mg
Sodium 683 mg