Friday, June 2, 2017
BARBECUED SHRIMP WITH REMOULADE SAUCE
BARBECUED SHRIMP WITH REMOULADE SAUCE REMOULADE: 2 tablespoons finely chopped green onions 1/2 teaspoon finely minced garlic 1/2 cup reduced-fat mayonnaise 1/4 cup finely chopped celery 2 tablespoons finely chopped fresh parsley 2 tablespoons mustard 2 tablespoons prepared horseradish 2 tablespoons ketchup 2 teaspoons fresh lemon juice 2 teaspoons white wine vinegar 1 teaspoon worcestershire sauce 1/4 teaspoon tabasco sauce 1/2 teaspoon salt 1/4 teaspoon dry mustard 1/4 teaspoon Paprika SHRIMP: 2 tablespoons extra-virgin olive oil 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon granulated white sugar 1/2 teaspoon dry mustard 1/2 teaspoon thyme 1/2 teaspoon freshly ground black pepper 1/2 teaspoon curry powder 1/4 teaspoon cayenne pepper 2 1/2 pounds large shrimp (20 per pound), peeled and deveined Prepare Sauce: Mash the green onions and garlic in a bowl. Stir in remaining sauce ingredients. Chill, covered with plastic wrap, for 1 to 24 hours. The flavor is best after 24 hours. You may store in the refrigerator for up to 2 weeks. Prepare Shrimp: Mix 2 Tablespoons of the olive oil, and remaining ingredients (except shrimp) in a bowl (or put in large ziploc baggie). Add shrimp and toss to coat. Marinated, covered, in the refrigerator for 30 minutes. Preheat grill or a heavy skillet. Brush the grill rack with additional olive oil and arrange the shrimp on the rack (or place on kebabs). Grill over hot coals for 1 to 2 minutes per side or just until barely opaque in the center. Arrange on a heated platter and serve with the sauce. You may also serve chilled.