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Remoulade Sauce light mayonnaise celery green pepper scallion cider vinegar water ketchup celery salt paprika Rub Bay seasoning light brown sugar garlic onion powder ground cumin shrimp shrimp butter garlic whole wheat bread
Viewed: 30 - Published at: 9 years agoIngredients
- Remoulade Sauce
- 1/2 cup light mayonnaise
- 1 tablespoon minced celery
- 1 tablespoon green pepper
- 1 tablespoon scallion
- 1 tablespoon cider vinegar
- 1 tablespoon water
- 2 teaspoons ketchup
- 1/4 teaspoon celery salt
- 1/4 teaspoon paprika
- Spice Rub
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon light brown sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- For Shrimp
- 24 peeled deveined extra large shrimp
- 1/4 cup butter
- 2 crushed garlic cloves
- 4 slices dark whole wheat bread
Method
- Heat an outdoor grill, stovetop grill pan or broiler. Have ready four 4-6 inch skewers.
- Mix sauce ingredients in a bowl, cover and refrigerate until serving.
- Thread 6 shrimp close together on each skewer.
- Melt butter with garlic. Brush 1/2 the mixture on each bread slice.
- Brush 1 side of shrimp with 1/2 the remaining garlic butter, then sprinkle with 1/2 the Spice Rub.
- Grill or broil shrimp 3 minutes; turn and brush with remaining garlic butter; sprinkle with remaining spice rub.
- Grill shrimp and bread 3 minutes, or until shrimp are cooked and the bread is toasted.
- Slide the shrimp from each skewer onto a slice of garlic toast.
