Grilled Shrimp Remoulade
CATEGORIES
INGREDIENTS
  • 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
  • Shrimp:
  • 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)
DIRECTIONS
  1. 1. To prepare sauce:
  2. Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.
  3. 2. Preheat grill to high.
  4. 3. To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl.
  5. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers.
  6. Oil the grill rack (see Tip).
  7. Grill the shrimp until just cooked through, about 3 minutes per side.
  8. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.
  9. 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.)
  10. 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.)
  11. MAKE AHEAD TIP: Cover the remoulade sauce and refrigerate for up to 1 day.
RECIPE BACKSTORY
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.