Recipe: Grilled Shrimp with Remoulade Sauce

Remoulade Sauce
3/4 cup mayonnaise
2 tablespoons ketchup
2 teaspoons Dijon mustard
2 teaspoon hot sauce
2 teaspoons capers, chopped
1 teaspoon parsley, chopped
Freshly ground black pepper, to taste
4 cups water 
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon lemon juice
2 cloves garlic, minced
6 whole peppercorns
24 shrimp (8 to 10 count) peeled and deveined

Whisk mayonnaise, ketchup, Dijon mustard, hot sauce, capers and parsley in small bowl. Season to taste with black pepper. Store in refrigerator until ready to use. Can be prepared 2 days ahead.

Combine water, salt, sugar, lemon juice, garlic and peppercorns in gallon size zip lock bag. Add shrimp to brine and chill 15-20 minutes. Drain shrimp and rinse with cold water. Place shrimp on skewers.

Preheat grill to medium high heat. Spray grill grates with cooking spray and grill shrimp 2-3 minutes per side. Serve immediately with Remoulade Sauce or other options below.

Additional sauce options: Sriracha Mayo -1/2 cup prepared mayonnaise blended with 2 teaspoons Sriracha. May also be served with prepared Mango Chipotle Sauce.

Serves 4 to 6