Grilled Shrimp Remoulade--Eating Well

• 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 Tabasco
• 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)

1. 1. To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.
2. 2. Preheat grill to high.
3. 3. 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.

ruemoulade sauce, mayonnaise, lowfat plain yogurt, flatleaf parsley, mustard, hot sauce, shrimp, ground cumin, paprika, ground coriander, garlic, salt, freshly ground pepper, shrimp

Taken from www.epicurious.com/recipes/member/views/grilled-shrimp-remoulade-eating-well-50022639 (may not work)