Grilled Shrimp with Remoulade - Weekend Recipe

I found this recipe on the Food Network website and I thought this updated and untraditional rémoulade is an excellent tangy sauce for these spice-rubbed shrimp. You can make this one in the summer or save it to warm up your winter by grilling in the broiler.

Grilled Shrimp in Remoulade Sauce

For 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

For 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:

To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate. Preheat grill to high.

To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack. Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.

Make Ahead Tip: Cover the rémoulade sauce and refrigerate for up to 1 day.

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For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights 

   September - Salsa, Corn and Jelly 

   October - Squash Dishes 

   November - Pumpkin Recipes

   December - Herbal Cocktails