Grilled Shrimp with Rémoulade

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Ingredients

  • 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

Cook Time:
Prep Time:

  1. Make rémoulade: Combine mayonnaise, mustard, pickle, lemon juice, scallion, Tabasco sauce, paprika and parsley in a bowl. Cover with plastic wrap and refrigerate.
  2. 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.)
  3. Remove shrimp from skewers and serve with rémoulade on the side.

June 2008

Nutritional Information

  • Calories: 307
  • Fat: 21g
  • Saturated fat: 3g
  • Protein: 24g
  • Carbohydrate: 6g
  • Fiber: 1g
  • Cholesterol: 189mg
  • Sodium: 683mg