Shrimp with Rémoulade

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons prepared white horseradish, drained
• 1 teaspoon fresh lemon juice
• 1 tablespoon finely chopped dill pickle
• 2 teaspoons finely chopped fresh flat-leaf parsley
• 2 teaspoons grainy mustard
• 1 teaspoon paprika
• 1 tablespoon tomato paste
• 1/4 teaspoon cayenne pepper
• 1 teaspoon chopped capers
• 1 scallion, white and light green parts, finely chopped
• 1 garlic clove, pressed
• 1 1/2 pounds large frozen precooked shrimp

Preparation

1. Make sauce: Place all ingredients except shrimp in a small bowl and stir until well-combined. Cover with plastic wrap and refrigerate until ready to serve.
2. Place shrimp in a large colander; run under cold water until defrosted. Pat dry with paper towels, put in a bowl, cover and refrigerate for at least 30 minutes or up to 6 hours before serving.
3. Arrange shrimp on a platter and serve with rémoulade.