Grilled Shrimp with Spicy Rémoulade
Rémoulade is a mayonnaise-based sauce developed in France. Horseradish, mustard, and Tabasco-style red pepper sauce are added in New Orleans. In New Orleans it is served with boiled shrimp (Shrimp Rémoulade) tossed with the Rémoulade and served over lettuce. In this recipe it is served with the more robust grilled shrimp. Pictured here it was served with a brown rice pilaf.
3 dozen peeled shrimp
Olive oil for brushing
Creole Seasoned Salt, or salt and pepper
Prepare the Rémoulade Sauce (recipe follows). Prepare the grill for direct cooking over a hot fire. Skewer the shrimp so they lay flat, brush with oil, and season with Seasoned Salt. Grill directly over the fire for 3 to 3 1/2 minutes per side depending upon size. Serve with the Rémoulade.
Spicy Remoulade Sauce
1 rib celery, minced
2 green onions, thinly sliced
1/4 cup ketchup
1/4 cup mayonnaise
1/4 cup coarse ground mustard
1 teaspoon prepared horseradish
1 teaspoon dried parsley
1 teaspoon fresh squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco-style red pepper sauce
Combine all ingredients in a food processor and process until blended and smooth.