Name: Grilled Shrimp With Rémoulade
Yield: 4 servings
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

Servings: persons

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

1
Make remoulade: 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 remoulade on the side.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Grilled Shrimp With Rémoulade

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