Vermouth-Poached Shrimp With Ginger Remoulade

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Ingredients

4 scallions, chopped

1/2 cup Heinz Chili Sauce

2 tablespoons fresh lemon juice

1 tablespoon minced fresh ginger

1 tablespoon Dijon mustard

1 tablespoon Creole or other grainy mustard

1 garlic clove, coarsely chopped

1 teaspoon sweet paprika

1/4 cup vegetable oil

Hot sauce

Salt

3 cups dry vermouth

2 1/2 pounds large shrimp, shelled and deveined

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