Grilled Shrimp with Rémoulade Sauce

Ingredients

• 1 teaspoon(s) garlic, minced
• 1 tablespoon(s) capers, drained and chopped
• salt and pepper to taste
• olive oil
• Shrimp
• ¹/₈ teaspoon(s) kosher salt
• ¼ teaspoon(s) paprika
• + 8 more ingredients
• • ½ teaspoon(s) Dijon mustard
  • 1 teaspoon(s) tarragon vinegar
  • 2 teaspoon(s) shallots, minced
  • 1 tablespoon(s) fresh tarragon, finely chopped
  • 1 tablespoon(s) sweet pickle relish
  • ½ cup(s) mayonnaise
  • Sauce
  • 40 large shrimp, approximately 2 pounds, peeled and deveined

Sauce: In a medium bowl, whisk sauce ingredients. Refrigerate, up to 24 hours, until ready to use. Shrimp: Thread shrimp onto skewers through the head and tail to secure them properly. Lightly brush or spray shrimp with oil and season with salt and pepper. Grill over direct high heat until ...

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