Grilled Shrimp with Rémoulade

Prep Time: 10 minutes
Cook Time: 4 minutes
Yield: 4 Servings

Ingredients

• 3/4  cup  light mayonnaise
• 1  tablespoon  Dijon mustard
• 1  tablespoon  finely chopped dill pickle
• 1  tablespoon  fresh lemon juice
• 2  scallions, white and light green parts, finely chopped
• 1  teaspoon  Tabasco sauce
• 1  teaspoon  paprika
• 1  tablespoon  chopped fresh parsley
• 1  pound  large shrimp, shelled and deveined
• 1  tablespoon  vegetable oil
• Salt

Preparation

Make rémoulade: Combine mayonnaise, mustard, pickle, lemon juice, scallion, Tabasco sauce, paprika and parsley in a bowl. Cover with plastic wrap and refrigerate.

Heat gas grill to medium. Thread shrimp on metal skewers, brush with oil and sprinkle with salt. Grill shrimp until cooked through, about 2 minutes per side. (Or place on a foil-lined baking sheet and broil 6 inches from heat until cooked through, 2 minutes per side.)

Remove shrimp from skewers and serve with rémoulade on the side.

Nutritional Information

Calories:

307

Fat:

21g (sat 3g)

Protein:

24g

Carbohydrate:

6g

Fiber:

1g

Cholesterol:

189mg

Sodium:

683mg