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 Coastal Living

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  • 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


  1. 1. Combine first 9 ingredients in a small bowl. Chill rémoulade until ready to serve.
  2. 2. Combine lemon juice and sea salt; whisk in oil. Stir in shrimp. Let stand 10 minutes.
  3. 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.
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