INGREDIENTS
Grilled Cilantro Lime Shrimp with Remoulade Sauce
- 1 lb. shrimp (tails on)
- ¼ cup Cilantro (stems and leaves chopped)
- 4 cloves garlic minced
- 2 Tablespoons lime juice
- 1 Tablespoons olive oil
- Salt and Pepper
Sauce
- ¼ cup organic sour cream
- ¼ cup organic mayo (I use avocado mayo or one without canola oil)
- 2 cloves garlic minced
- 1 teaspoon prepared horseradish
- 1 teaspoon mustard (I use a course mustard)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon juice from sweet pickles or pickle relish
- 1 Tablespoon sundried tomatoes packed in oil – very finely minced
- 1 Tablespoon paprika
- 1 Tablespoon organic ketsup
- ½ teaspoon Cajun spice
PREPARATION INSTRUCTIONS
- Take the shells off the shrimp
- Mix the other ingredients in a deep bowl
- Put the shrimp in the olive oil mixture
- Toss and put in the fridge to marinate for at least 1 hour
- Next mix all the ingredients for the Sauce
- Put in the fridge until ready to serve
- Heat the grill
- Put the shrimp in a grill pan or on skewers to cook
- Toss or turn once or twice
- When the shrimp turn pink, they are done (it doesn’t take long)
- Spread a bun with the Remoulade sauce and top with the shrimp
- You can add lettuce and onion if you desire.
NOTES
For a summertime meal add slaw and potato salad.
Or
Serve the shrimp as an appetizer with the Remoulade as a dipping sauce.