Grilled Shrimp with Rémoulade

Photo: Jennifer Davick; Styling: Lydia DeGaris-Pursell
A quick nine-ingredient dipping sauce is perfect when served with grilled shrimp. Chill the dip for about an hour before serving to let the flavor really come together.

Yield:

Makes about 8 appetizer servings

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 5 Minutes

Ingredients

2/3 cup mayonnaise
3 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/8 teaspoon sugar
1/8 teaspoon freshly ground black pepper
2 dashes hot sauce
1 tablespoon minced shallots
2 teaspoons minced fresh flat-leaf parsley
2 teaspoons drained capers, coarsely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon sea salt
2 tablespoons olive oil
1 1/2 pounds extra-large (16-20 count) shrimp, peeled and deveined
Garnish: fresh flat-leaf parsley leaves

Preparation

1. Combine first 9 ingredients in a small bowl. Chill rémoulade until ready to serve.

2. Combine lemon juice and sea salt; whisk in oil. Stir in shrimp. Let stand 10 minutes.

3. Drain shrimp; discard marinade. Grill over medium-high heat (350° to 400°) 5 minutes or until shrimp are just cooked through, turning once. Serve with rémoulade. Garnish, if desired.

Note:

Laraine Perri,

December 2010