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Spicy Shrimp Rémoulade

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Makes 8 Servings


Ingredients:

1/2 cup mayonnaise
3 Tbsp. celery, finely chopped
2 Tbsp. Italian parsley, chopped
3 tsp. white horseradish, drained and prepared
2 tsp. shallot, minced
2 tsp. ketchup
2 tsp. whole grain Dijon mustard
1 tsp. lemon peel, grated
1 tsp. Worcestershire sauce
1 tsp. paprika
1 small garlic clove, minced
1/4 tsp. cayenne pepper
olive oil
8 oz. shrimp, peeled deveined
1 tsp. garlic powder
1 Tbsp. lemon juice

Directions:

  1. Mix the first 12 ingredients together in medium bowl and refrigerate.
  2. Heat a heavy skillet over medium high heat and add the olive oil.
  3. Dry off the shrimp and add them to the skillet. Sprinkle the garlic powder evenly over the shrimp.
  4. When the shrimps start to get opaque flip them over and sprinkle the lemon juice over them. The shrimp are cooked when they get very pink with a little brown around the edges and curl up.
  5. Serve the shrimp with the remoulade.
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