Shelly's Recipe

GRILLED SHRIMP REMOULADE

Category: Seafood and Fish - Grilled

Four 12-inch skewers, soaked in water at least 30 minutes

For Remoulade Sauce:
1/4 cup reduced-fat mayonnaise
1/4 cup low-fat plain yogurt
1 tbsp chopped flat-leaf parsley
1 tsp Dijon mustard
1/4 tsp hot sauce, such as

For Shrimp:
2 tsp ground cumin
2 tsp paprika
1 tsp ground coriander
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp freshly ground pepper
36 raw shrimp, peeled and deveined (about 1 pound)

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill).

To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate for up to 1 day.

Preheat grill to high.

To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack (see Tip). Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.