Shrimp With Ooo-Wee Remoulade - cooking recipe

Ingredients

Sauce
1/2 cup mayonnaise
1 tablespoon capers, drained and minced
1 tablespoon sweet pickle relish
1 tablespoon finely chopped fresh tarragon
2 teaspoons minced shallots
1 teaspoon tarragon vinegar
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/4 teaspoon paprika
1/8 teaspoon kosher salt
Other
40 large shrimp, peeled and deveined (about 2 pounds)
extra virgin olive oil
kosher salt
fresh ground black pepper

Preparation

Make the sauce: in a bowl, whisk the sauce ingredients together; if not using right away, cover and refrigerate for as long as 24 hours.
Thread shrimp onto skewers through both the heads and tails.
Lightly brush or spray the shrimp all over with oil and season with salt and pepper to taste.
Grill over Direct High heat until the shrimp are firm to touch and just turning opaque in the center, 1-4 minutes, turning once.
Serve warm with the sauce.