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Grilled Shrimp Remoulade

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
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)
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, such as
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)

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 over the rack. (Do not use cooking spray on a hot grill).
Grilled Shrimp Remoulade Recipe at
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 (see Tip). Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 114
Fat. Total: 5g
Protein: 12g
Carbohydrates, Total: 4g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 101mg
Sodium: 379mg
% Cal. from Fat: 39%
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