Barbecued Shrimp
- 1 1/2 teaspoons mild chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon olive oil, plus additional for brushing grill or sauté pan
- 1 pound medium (21-25 count) shrimp, peeled and deveined
Combine chile powder, cumin, sugar, salt, dry mustard, thyme, pepper, and 1 tablespoon olive oil in a large mixing bowl. Pat shrimp dry with paper towels. Add shrimp to spice mixture and toss until evenly coated. Cover and let marinate for 30 minutes.
Heat a grill or sauté pan to medium-high. Brush grill grates or sauté pan with a little olive oil and grill or sauté the shrimp until just barely opaque in the center, about 1 to 2 minutes per side. Serve hot or cold with rémoulade sauce for dipping.
Remoulade Sauce
- 1/4 cup celery, finely diced
- 2 tablespoons green onions, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 anchovy fillet, drained and finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 2 teaspoons lemon juice, freshly squeezed
- 2 teaspoons white wine vinegar (or champagne vinegar)
- 1 teaspoon worcestershire sauce
- 3 to 4 drops Tabasco® Sauce
- 1/2 teaspoon garlic, finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon paprika
Place all ingredients in the bowl of a food processor. Process until thoroughly combined. Cover with plastic wrap and chill for at least 1 hour (flavor develops and will be much better after 24 hours).
Yield: 4 servings