Grilled Shrimp Remoulade

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Why I Love This Recipe

An updated and untraditional remoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler. Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.

Ingredients You'll Need

Remoulade Sauce:
1/4 cup reduced-fat mayonnaise
1/4 cup low-fat plain yogurt
1 tablespoon chopped flat-leaf parsley
1 teaspoon Dijon mustard
1/4 teaspoon hot sauce, such as Tabasco
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
36 raw shrimp, peeled and deveined (about 1 pound)


1. To prepare sauce:

Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.

2. Preheat grill to high.

3. To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl.

Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers.

Oil the grill rack (see Tip).

Grill the shrimp until just cooked through, about 3 minutes per side.

Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.

TIP: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

MAKE AHEAD TIP: Cover the remoulade sauce and refrigerate for up to 1 day.

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