Ingredients
½ cup mayonnaise
1 tbsp yellow mustard, ground
1 tbsp milk
1¼ tsp grain mustard
1 tsp celery, diced
1 tsp yellow onion, minced
1 tsp green bell pepper, diced
¼ tsp fresh parsley, minced
¼ tsp red wine vinegar
¼ tsp paprika
⅛ tsp black pepper, ground
⅛ tsp cayenne pepper, ground
⅓ tsp salt
1 tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper, ground
½ tsp chili powder
½ tsp coriander, ground
¼ tsp cayenne pepper
¼ tsp ground allspice
1 lb large shrimps, deveined, shell-on, and tails-on
1 tbsp lemon juice, or lime juice
2 tbsp butter, melted
4 lime wedges
5 oz baked potato
½ tsp parsley, chopped
Preparation
Preheat the grill to medium-high heat and grease with cooking spray.
Mix all the remoulade ingredients in a small bowl. Set aside.
Combine all the shrimp seasonings in a small bowl. Set aside.
Thread the shrimp on the skewers and place it on a baking sheet.
Combine melted butter & lemon juice together, then brush on both sides of the skewered shrimps. Allow to marinate briefly for about 5 minutes.
Season the shrimps generously with the prepared seasoning on all sides. Place these onto your hot grill.
Grill for about 2 to 3 minutes on both sides, until shrimps turn pink and lightly charred.
Remove the shrimp from the grill and slide them off the skewers onto a plate.
Garnish with parsley. Serve the shrimp hot with a side of with your homemade remoulade sauce, together with baked potato and lime wedges.
