3/4 C. mayonnaise

5 tsp. stone ground mustard

4 tsp. buttermilk

2 tsp. minced celery

2 tsp. minced green pepper

2 tsp. minced onion

2 tsp. sauerkraut

1 tsp. white vinegar

1/2 tsp. paprika

1/8 tsp. ground black pepper

Minced fresh parsley

 

Shrimp seasoning:

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. ground black pepper

1/4 tsp. chili powder

1/4 tsp. granulated sugar

1/8 tsp. cayenne pepper

Dash allspice

 

6 large shrimp (21 to 25 per lb.) per skewer

Fresh lemon juice

1 T. butter, melted

Minced fresh parsley

 

Preheat your grill to high heat.  Make the remoulade sauce by mixing the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it. Prepare the shrimp seasoning by mixing the spices together in a small bowl. Remove the shell from the shrimp. Keep the last segment of the shell and the tail.  Remove the black vein that runs down the back of the shrimp. Stick a skewer through the middle of each shrimp. Push them together on the skewer so that they are “spooning” each other. Squeeze some fresh lemon juice over the cuddling shrimp. Brush melted butter generously over the top of the shrimp. Sprinkle a bit of the seasoning on next. Don’t use a heavy coating of seasoning. Place the shrimp onto your hot grill with the seasoning side down. Brush some more butter over the other side of the shrimp — the flames should jump up from the butter.  Sprinkle a light coating of seasoning over the shrimp (you should have lots of seasoning left over). After 3 minutes or so the face-down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2-3 minutes or until browned on the other side. Remove the shrimp from the grill and slide them off the skewer onto a slice of garlic butter coated bread. Sprinkle with a pinch of fresh parsley.

 

Yield:

Calories:

Fat:

Fiber: