Shrimp Rémoulade

This Grilled Shrimp Rémoulade is one of my go-to recipes. Creamy, tart and spicy, the sauce is perfect with succulent grilled shrimp. But the best part is, the recipe is a cinch to make.

Make the sauce: Combine the mayonnaise, capers,  relish, tarragon, shallot, vinegar, garlic, mustard, and paprika into a food processor. Pulse several times, until almost smooth,

Toss the shrimp with the oil and ¼ tsp. each salt and pepper.

Thread 4 or 5 on two parallel skewers held about ½-inch apart.

Grill the skewered shrimp until just cooked through, 1-½ to 2minutes per side.

Serve the shrimp warm or at room temperature with the rémoulade sauce.

Hungry for more?  Try this Shrimp and Sausage Gumbo