Grilled Shrimp With Rémoulade

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Coastal Living


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2/3 cup mayonnaise

3 teaspoons whole-grain mustard

1 teaspoon tarragon vinegar

1/8 teaspoon sugar

1/8 teaspoon freshly ground black pepper

2 dashes hot sauce

1 tablespoon minced shallots

2 teaspoons minced fresh flat-leaf parsley

2 teaspoons drained capers, coarsely chopped

2 tablespoons fresh lemon juice

1/2 teaspoon sea salt

2 tablespoons olive oil

1 1/2 pounds extra-large (16-20 count) shrimp, peeled and deveined

Garnish: fresh flat-leaf parsley leaves

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