Grilled Shrimp with Rémoulade

Name: Grilled Shrimp with Rémoulade
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 20
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 teaspoons drained capers, coarsely chopped; 1 leave Garnish: fresh flat-leaf parsley; 2 teaspoons minced fresh flat-leaf parsley; 2 dashes hot sauce; 2 Tbsps fresh lemon juice; 158 milliliters mayonnaise; 2 Tbsps olive oil; 1 teaspoons sea salt; 1 Tbsp minced shallots; 680 grams (16-20 count) shrimp, peeled and deveined; 0 teaspoons sugar; 1 teaspoon tarragon vinegar; 3 teaspoons whole-grain mustard

Grilled Shrimp with Rémoulade is a gluten free, dairy free, and pescatarian recipe with 20 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 7g of protein, 7g of fat, and a total of 99 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have sea salt, lemon juice, tarragon vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Combine first 9 ingredients in a small bowl. Chill rmoulade until ready to serve.

Equipment you will use

Bowl

Combine lemon juice and sea salt; whisk in oil. Stir in shrimp.

Ingredients you will need

Lemon Juice

Sea Salt

Shrimp

Cooking Oil

Equipment you will use

Whisk

Let stand 10 minutes.

Drain shrimp; discard marinade. Grill over medium-high heat (350 to 40

Ingredients you will need

Marinade

Shrimp

Equipment you will use

Grill

5 minutes or until shrimp are just cooked through, turning once.

Ingredients you will need

Shrimp

Serve with rmoulade.

Garnish, if desired.

Equipment

Bowl

Whisk

Grill

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2teaspoons

drained capers, coarsely chopped 1leave

Garnish: fresh flat-leaf parsley 2teaspoons

minced fresh flat-leaf parsley 2dashes

hot sauce 2Tbsps

fresh lemon juice 158milliliters

mayonnaise 2Tbsps

olive oil 1teaspoons

sea salt 1Tbsp

minced shallots 680grams

(16-20 count) shrimp, peeled and deveined 0teaspoons

sugar 1teaspoon

tarragon vinegar 3teaspoons

whole-grain mustard

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.