OUTBACK MADE ITS NAME WITH AN AUSTRALIAN THEME, BUT REMOULADE SAUCE AND CHILI-PEPPER SHRIMP ARE VERY NEW ORLEANS.
Shrimp Seasoning
2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon sugar
1/2 teaspoon cayenne pepper
1/4 teaspoon allspice
Remoulade Sauce
1 cup mayonnaise
2 tablespoons Dijon mustard
11/2 tablespoons milk
21/2 teaspoons prepared horseradish
1/2 small stalk celery, minced
1 small shallot, minced
1/4 small green bell pepper, minced
1/2 teaspoon minced parsley
1/2 teaspoon white wine vinegar
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
12 jumbo shrimp, peeled and deveined
2 metal or bamboo skewers (if bamboo, soak in water before use)
1 tablespoon lemon juice
1 tablespoon unsalted butter, melted
1 tablespoon minced parsley
1 cup Remoulade Sauce
1. Do ahead: Make the Remoulade Sauce a day ahead of time, if possible, to let the flavors combine. Whisk the mayonnaise with the remaining remoulade ingredients and refrigerate in a covered container.
2. Do ahead: Whisk together the spices for the Shrimp Seasoning and set aside.
3. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
4. Thread the shrimp onto skewers. Sprinkle each side with some of the lemon juice and brush with the melted butter.
5. Sprinkle the Shrimp Seasoning on 1 side of the shrimp, then lay them on the grill, seasoned side down. Cook until the spices are lightly charred, 1 to 2 minutes, then season the top side of the shrimp, and turn the skewers over. Stop cooking the shrimp when they have just lost their translucency to avoid overcooking.
6. Slide the cooked shrimp onto warmed plates and garnish with the chopped parsley.
7. Serve with a ramekin of Remoulade Sauce.
Serves 2
Leaving the tail and the last section of shell on the shrimp makes them easier to pick up, but it is not absolutely necessary. With spice-crusted shrimp like this, a fork might be your best bet.