Shrimp With Ooo-Wee Remoulade

• Sauce
• 1/2 cup mayonnaise
• 1 tablespoon capers, drained and minced
• 1 tablespoon sweet pickle relish
• 1 tablespoon finely chopped fresh tarragon
• 2 teaspoons minced shallots
• 1 teaspoon tarragon vinegar
• 1 teaspoon minced garlic
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon paprika
• 1/8 teaspoon kosher salt
• Other
• 40 large shrimp, peeled and deveined (about 2 pounds)
• extra virgin olive oil
• kosher salt
• fresh ground black pepper

1. Make the sauce: in a bowl, whisk the sauce ingredients together; if not using right away, cover and refrigerate for as long as 24 hours.
2. Thread shrimp onto skewers through both the heads and tails.
3. Lightly brush or spray the shrimp all over with oil and season with salt and pepper to taste.
4. Grill over Direct High heat until the shrimp are firm to touch and just turning opaque in the center, 1-4 minutes, turning once.
5. Serve warm with the sauce.

sauce, mayonnaise, capers, sweet pickle, tarragon, shallots, tarragon vinegar, garlic, dijon mustard, paprika, kosher salt, shrimp, extra virgin olive oil, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/shrimp-with-ooo-wee-remoulade-312708 (may not work)