Shrimp With Ooo-wee Remoulade

Total Time: 34 mins Preparation Time: 30 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 1/2 cup mayonnaise
• 1 tablespoon capers, drained and minced
• 1 tablespoon sweet pickle relish
• 1 tablespoon finely chopped fresh tarragon
• 2 teaspoons minced shallots
• 1 teaspoon tarragon vinegar
• 1 teaspoon minced garlic
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon paprika
• 1/8 teaspoon kosher salt
• 40 large shrimp, peeled and deveined (about 2 pounds)
• extra virgin olive oil
• kosher salt
• fresh ground black pepper

Recipe

• 1 make the sauce: in a bowl, whisk the sauce ingredients together; if not using right away, cover and refrigerate for as long as 24 hours.
• 2 thread shrimp onto skewers through both the heads and tails.
• 3 lightly brush or spray the shrimp all over with oil and season with salt and pepper to taste.
• 4 grill over direct high heat until the shrimp are firm to touch and just turning opaque in the center, 1-4 minutes, turning once.
• 5 serve warm with the sauce.