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Outback Grilled Shrimp on the Barbie


3/4 cup mayonnaise
5 teaspoons stone ground mustard
4 teaspoons buttermilk
2 teaspoons minced celery
2 teaspoons minced green pepper
2 teaspoons minced onion
2 teaspoons sauerkraut
1 teaspoon white vinegar
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon granulated sugar
1/8 teaspoon cayenne pepper
dash allspice
6 large shrimp (21 to 25 per pound)
fresh lemon juice
1 tablespoon butter, melted
minced fresh parsley
A bed of bread made for six, with homemade remoulade dip on the side


Preheat your grill to high heat. Make the remoulade sauce by mixing the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it. Prepare the shrimp seasoning by mixing the spices together in a small bowl.

Remove the shell from the shrimp. Keep the last segment of the shell and the tail. Remove the black vein that runs down the back of the shrimp. Stick a skewer through the middle of each shrimp. Push them together on the skewer so that they fit into each other. Squeeze some fresh lemon juice over the shrimp. Brush melted butter generously over the top of the shrimp. Sprinkle a light coating of the seasoning on the shrimp.

Place the shrimp onto your hot grill with the seasoning side down. Brush some more butter over the other side of the shrimp - the flames should jump up from the butter. Sprinkle a light coating of seasoning over the shrimp (you should have lots of seasoning left over). After 3 minutes or so the face-down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2-3 minutes or until browned on the other side.

Remove the shrimp from the grill and slide them off the skewer onto a slice of garlic butter coated bread. Sprinkle with a pinch of fresh parsley.

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