Grilled Herb Shrimp with Remoulade September 26, 2016 by Jill Foucre Leave a Comment Grilled Herb Shrimp with Remoulade 2016-09-26 18:23:28 Print Herbed Shrimp 2 pounds large shrimp (16-20 per pound), peeled & deveined, tails left on 3 cloves garlic, minced 1 medium yellow onion, small-dice 1/4 cup minced fresh parsley 1/4 cup minced fresh basil 1 tablespoon minced fresh rosemary 2 teaspoons Dijon mustard 2 teaspoons kosher salt 1 teaspoon dry mustard 1/2 teaspoon freshly ground black pepper 1/4 cup olive oil 1/2 teaspoon grated lemon zest 1 lemon, juiced Remoulade Sauce 1 cup mayonnaise 1/4 cup Dijon or Country Style mustard 1/4 cup finely chopped cornichons 2 tablespoons prepared horseradish 2 tablespoons minced fresh parsley 1 small shallot, minced 1 garlic clove, minced 1 tablespoon white wine vinegar 1 teaspoon fresh lemon juice 1 teaspoon hot sauce 1 teaspoon paprika 1/4 teaspoon cayenne pepper Herbed Shrimp Combine all the ingredients and allow the shrimp to marinate for 1 hour at room temperature or cover and refrigerate for up to 1 day. Soak bamboo skewers in water for at least 30 minutes, and up to 3 hours. Thread 4 shrimp on a 12 inch skewer. Heat and brush grill with oil to prevent the shrimp from sticking. Grill the shrimp until pink and opaque, about 2 minutes per side. Serve with remoulade sauce. Remoulade Combine all ingredients in a medium bowl and stir well. By Susan Argiris Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/