Grilled Shrimp With Rémoulade

• 2/3 cup mayonnaise
• 3 teaspoons whole-grain mustard
• 1 teaspoon tarragon vinegar
• 1/8 teaspoon sugar
• 1/8 teaspoon freshly ground black pepper
• 2 dashes hot sauce
• 1 tablespoon minced shallots
• 2 teaspoons minced fresh flat-leaf parsley
• 2 teaspoons drained capers, coarsely chopped
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon sea salt
• 2 tablespoons olive oil
• 1 1/2 pounds extra-large (16-20 count) shrimp, peeled and deveined
• Garnish: fresh flat-leaf parsley leaves

1. Combine first 9 ingredients in a small bowl. Chill remoulade until ready to serve.
2. Combine lemon juice and sea salt; whisk in oil. Stir in shrimp. Let stand 10 minutes.
3. Drain shrimp; discard marinade. Grill over medium-high heat (350u0b0 to 400u0b0) 5 minutes or until shrimp are just cooked through, turning once. Serve with remoulade. Garnish, if desired.

mayonnaise, wholegrain mustard, tarragon vinegar, sugar, freshly ground black pepper, hot sauce, shallots, parsley, capers, lemon juice, salt, olive oil, shrimp, parsley

Taken from www.myrecipes.com/recipe/grilled-shrimp-with-remoulade (may not work)