Here's a small tip if you cook Grilled Shrimp Remoulade. Clue in your fellow diners that the shrimps still have the shells on. Don and O'Malley noticed belatedly that I was peeling mine, looked at each other, and said, "Oh, no wonder the shrimp seemed a little crunchy!"
The reason you don't notice the shrimp are still in their shells is because they are tossed with a fine remoulade. I used to think remoulade was fancy tartar sauce, but this version is more like a thick and spicy mustard vinaigrette with some chopped dill pickle thrown in. Man oh man, is it good, and is this ever a messy dish. It's a bring-the-roll-of-paper-towels-to-the-table dish, and you still have to suck all ten of your fingers.
I happen to think grilling is one of the best ways to prepare shrimp, and I did go to the trouble of skewering the little buggers for ease of turning. Grilled shrimp somehow transcends itself. It's fabulous.
My friend Elizabeth and I had a moment of hesitation while making the remoulade--it calls for a teaspoon and a half of cayenne.We hedged our bets a little bit and just put in a teaspoon, and for me that was the perfect amount of heat.
We ate the shrimp with jasmine rice, salad and baked sweet potatoes--my only regret is that I cut the recipe in half to serve four instead of eight which means, sadly, no leftovers for lunch!
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