Grilled Shrimp with Rémoulade

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. 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.