Grilled Shrimp Remoulade
Serves 8 (main course)
¼ cup Creole mustard (or other coarse-grain mustard)
¼ cup white-wine vinegar
2/3 cup plus ¼ cup vegetable oil
3 tablespoons minced fresh flat-leaf parsley
2 ½ tablespoons drained bottled horseradish
2 ½ tablespoons minced dill pickle
2 tablespoon minced scallion greens
2 teaspoons paprika (not hot)
1 ½ teaspoon cayenne
2 ¼ teaspoons salt
1 teaspoon black pepper
3 pounds large shrimp in shell (21 to 25 per pound)
Whisk together mustard and vinegar in a large bowl until well combined. Then whisk in 2/3 cup oil with parsley, horseradish, pickle, scallion, paprika, cayenne, 1 ¼ teaspoon salt and ½ teaspoon black pepper.
Snip through shells of shrimp down middle of back using scissors, exposing vein and leaving tail and first segment of shell intact. Devein shrimp, leaving shells in place. Toss shrimp with remaining ¼ cup oil, remaining teaspoon salt and remaining ½ teaspoon black pepper in a large bowl, then thread about 6 shrimp onto each skewer.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom, then light grill. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat on high for 10 minutes, then reduce to moderately high.
Grill shrimp on lightly oiled grill rack, covered only if using a gas grill, turning once, until cooked through about 3 to 4 minutes total.
When just cool enough to handle, push shrimp off skewers into remoulade, then toss to combine well and cool at least 15 minutes. Serve warm or at room temperature.