PAN-GRILLED JUMBO SHRIMP REMOULADE (with mustard vinaigrette, for four)

Originally a mayonnaise-based French sauce, remoulade has been adopted and adapted by many other countries. This oil-based version is most often associated with shrimp appetizers at Creole restaurants in New Orleans, Louisiana.

For the remoulade:

1/8 cup Creole mustard, or other coarse-grain mustard

1/8 cup white wine vinegar

1/3 cup vegetable oil

1-1/2 tablespoons fresh flat leaf parsley

1-1/4 tablespoons drained bottled horseradish

1-1/4 tablespoons minced dill pickle

1 tablespoon minced scallion greens

1 teaspoon sweet paprika

¾ teaspoon cayenne

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

 

For the shrimp:

1-1/2 pounds jumbo (15 per pound) shrimp

1/8 cup vegetable oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

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1. Make the remoulade. Whisk together mustard and vinegar in a large bowl until well combined, then whisk in oil, parsley, horseradish, pickle, scallions, paprika, cayenne, salt and black pepper. (The remoulade can be made up to 6 hours ahead and refrigerated, covered).
2. Snip through the shells of shrimp along back using kitchen shears, exposing vein and leaving tail and last segment of shell intact.  Devein shrimp leaving shells intact and toss them with oil, salt and pepper. (The shrimp can be butterflied and tossed 2 hours ahead and refrigerated, covered).
3. Grill shrimp on their sides in a hot, well seasoned ridged grill pan over moderate heat until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side.    (Alternatively, grill shrimp, covered only if using a gas grill, on an oiled rack set 5 to 6 inches over glowing coals for about the same time period, turning once.)
4. Transfer to the bowl with the remoulade sauce and toss to combine well. Cool for at least 15 minutes and serve warm or at room temperature.

 

adapted from The Gourmet Cookbook