William Pollock's Eat Happy: Shrimp Remoulade

Notes

I've been keeping my eye out for remoulades since returning from New Orleans in 2008. That sauce is everywhere down there and -delicious-.

Ingredients

Sauce
1/2 cup	mayonnaise
1 Tbl	capers, drained and minced
1 Tbl	sweet pickle relish
1 Tbl	finely chopped fresh tarragon
2 tsp	minced shallot
1 tsp	tarragon vinegar
1 tsp	minced garlic
1/2 tsp	dijon mustard
1/4 tsp	paprika
1/8 tsp	kosher salt

Other ingredients
40 count (~2 lbs)	large shrimp, peeled and deveined
	extra virgin olive oil
	kosher salt
	freshly ground black pepper

Preparation

Whisk the sauce ingredients and use immediately or cover and refrigerate for up to a day. Skewer shrimp and oil, salt and pepper to taste. Grill shrimp normally and serve with the sauce. Webber's: "ooo-wee".

Primary Category:

Main Dishes

Seconary Categories:

Needs Research
Shrimp
**New06

Source:

Webber's Real Grilling, page 232.