Grilled Shrimp Remoulade
"An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler. Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week. Make Ahead Tip: Cover the rémoulade sauce and refrigerate for up to 1 day. | Equipment: Four 12-inch skewers (see Tip, below)..."
INGREDIENTS
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For Remoulade Sauce:
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1/4 cup reduced-fat mayonnaise
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1/4 cup low-fat plain yogurt
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1 tablespoon chopped flat-leaf parsley
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1 teaspoon Dijon mustard
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1/4 teaspoon hot sauce, such as
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For Shrimp:
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2 teaspoons ground cumin
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2 teaspoons paprika
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1 teaspoon ground coriander
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1/2 teaspoon garlic powder
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1/4 teaspoon salt
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1/8 teaspoon freshly ground pepper
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36 raw shrimp, peeled and deveined (about 1 pound)
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Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them). To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it
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