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Grilled Shrimp Remoulade

Makes8 servings
  • Active time: 1 hr
    Total time: 1 1/4 hr
No tablecloth required, but you might want lobster bibs for this dinner. Doused in Cajun rémoulade—a bold alternative to the classic French—these shrimp in their shells are to be eaten with gusto. Gather your friends, use your hands, and devour every last succulent bit.

INGREDIENTS:

  • 1/4 cup Creole mustard or other coarse-grain mustard
  • 1/4 cup white–wine vinegar
  • 2/3 cup plus 1/4 cup vegetable oil, divided
  • 3 tablespoon minced flat–leaf parsley
  • 2 1/2 tablespoons drained bottled horseradish
  • 2 1/2 tablespoons minced dill pickle
  • 2 tablespoon minced scallion greens
  • 2 teaspoon paprika (not hot)
  • 1 1/2 teaspoon cayenne
  • 3 pounds large shrimp in shell (21 to 25 per pound)

EQUIPMENT:

  • 14 (12–inch) wooden skewers, soaked in water 30 minutes

INSTRUCTIONS:

  • To prepare rémoulade, whisk together mustard and vinegar in a large bowl, then whisk in 2/3 cup vegetable oil with parsley, horseradish, pickle, scallion, paprika, cayenne, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper.
  • With kitchen scissors, snip through shells of shrimp down middle of back, leaving tail and first segment of the shell intact. Devein shrimp, if desired, leaving the shells in place. (Shells add flavor and prevent shrimp from becoming tough on the outside when grilled.)
  • Toss shrimp with remaining 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon black pepper, then thread about 6 shrimp (through top and tail, leaving shrimp curled) onto each skewer.
  • Prepare grill for direct–heat cooking over medium–hot charcoal (medium–high heat for gas grills); see Grilling Procedure, below.
  • Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, until just cooked through, 1 1/2 to 2 minutes on each side.
  • When cool enough to handle, push shrimp off skewers into rémoulade, then toss to combine well and cool for at least 15 minutes. Serve rémoulade warm or at room temperature.

COOKS’ NOTES:

  • Rémoulade can be made 6 hours ahead and chilled, covered.
  • Shrimp can be threaded onto skewers 2 hours before grilling and chilled on a tray, covered.
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