Name: Grilled Shrimp Rémoulade
Yield: Makes 8 main-course servings
Ingredients: 1/4 cup Creole mustard* or other coarse-grain mustard; 1/4 cup white-wine vinegar; 2/3 cup plus 1/4 cup vegetable oil; 3 tablespoons minced fresh flat-leaf parsley; 2 1/2 tablespoons drained bottled horseradish; 2 1/2 tablespoons minced dill pickle; 2 tablespoons minced scallion greens; 2 teaspoons paprika (not hot); 1 1/2 teaspoons cayenne; 2 1/4 teaspoons salt; 1 teaspoon black pepper; 3 lb large shrimp in shell (21 to 25 per lb); Special equipment: 14 (12-inch) wooden skewers

Grilled Shrimp RémouladeAndrea Fazzari

Active time: 1 1/4 hr Start to finish: 1 1/2 hr

Cooks' notes:

• Rémoulade can be made 6 hours ahead and chilled, covered. • Shrimp can be threaded onto skewers 2 hours before grilling and chilled on a large tray, covered. • If you aren't able to grill outdoors, shrimp can be broiled in 2 batches about 6 inches from heat, turning over once, about 6 minutes total. *Available at many specialty foods shops, some supermarkets, and cajungrocer.com.

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