Cajun Shrimp with Remoulade Sauce

This dish takes only four minutes on the fire! To streamline preparation, we added fresh lemon peel to store-bought Cajun seasoning (a blend of garlic, onion, chiles, peppers, and herbs). Seasoning mixes vary among manufacturers, especially with regard to salt content. Add salt to taste if necessary. Rémoulade Sauce

1⁄2 cup light mayonnaise

2 tablespoons ketchup

2 tablespoons minced celery

1 tablespoon Dijon mustard with seeds

1 tablespoon minced fresh parsley

2 teaspoons fresh lemon juice

1⁄2 teaspoon Cajun seasoning

1 green onion, minced

Cajun Shrimp
• 1 tablespoon Cajun seasoning
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon peel
• 11⁄4 pounds large shrimp, shelled and deveined, leaving tail part of shell on, if you like
• lemon wedges

• Prepare outdoor grill for direct grilling over medium-high heat.
• Meanwhile, prepare sauce: In small bowl, mix mayonnaise, ketchup, celery, mustard, parsley, lemon juice, Cajun seasoning, and green onion. Cover and refrigerate up to 3 days if not serving right away. Makes about 1 cup.
• Prepare shrimp: In medium bowl, mix Cajun seasoning, oil, and lemon peel. Add shrimp to spice mixture and toss until evenly coated.
• Place shrimp on grill and cook, turning once, until just opaque throughout, 3 to 4 minutes.
• Transfer shrimp to platter; serve with Rémoulade Sauce and lemon wedges.

Makes 4 main-dish servings. Prep: 25 minutes

Grill: 3 minutes