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Ingredients
- REMOULADE SAUCE
- 1/2 cup mayonnaise
- 1 tablespoon stone ground mustard
- 2 teaspoons milk
- 1 1/4 teaspoons prepared horseradish
- 1 teaspoon minced celery
- 1 teaspoon minced white onion
- 1 teaspoon minced green bell pepper
- 1/4 teaspoon minced fresh parsley
- 1/4 teaspoon white vinegar
- 1/4 teaspoon paprika
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- pinch salt
- SHRIMP SEASONING
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon granulated sugar
- 1/8 teaspoon cayenne pepper
- dash allspice
- 6 large shrimp (21 to 25 per pound)
- fresh lemon juice
- 1 tablespoon butter, melted
- minced fresh parsley
Details
Servings 1
Adapted from topsecretrecipes.com
Preparation
Step 1
1. Preheat your grill to high heat.
2. Make the remoulade sauce by mixing the ingredients together in a small bowl. Cover and chill this sauce until
you are ready to use lt.
3. Prepare the shrimp seasoning by mixingthsispices together in asmall bowl.
4. Remove the shell from the shrimp. Keep thelast segment of the shell and the tail. Remove the black vein that
runs down the back of the shrimp. Stick a skewer through the middle of each shrimp. Push them together on the
skewer so that they are "spooning" each other.
5. Squeeze, some fresh lemon juice over the cuddling shrimp
6. Brush melted butter generously overthe top of the shrimp.
7. Sprinkle a bit of the seasoning. Don't use a heavy coating of seasoning
8. Place the shrimp. onto your hot grill with the seasoning slde down. Brush some more butter over the other side of the shrimp, followed by another light sprinkle of seasoning.
9. After 3 minutes or so the face-down side of the shrimp should be browned and showing some light charring.
Flip the shrimp over and grill for an additional 2 to 3 minutes or until browned on the other side.
10. Remove the shrimp from the grill and slide them off the skewer onto a slice of garlic butter coated bread Sprinkle with a pinch of fresh parsley.
Makes *1 to 2 servings.
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