Cajun Shrimp with Rémoulade Sauce

This takes only four minutes on the fire!We added fresh lemon peel to jarred Cajun seasoning (a blend of garlic, onion, chiles, peppers, and herbs). Seasoning mixes vary among manufacturers, especially with regard to salt content. Add salt to taste if necessary.

PREP: 25 minutes GRILL: 4 to 5 minutes

MAKES: 4 main-dish servings

RÉMOULADE SAUCE

½ cup light mayonnaise

2 tablespoons ketchup

2 tablespoons minced celery

1 tablespoon coarse-ground Dijon mustard

1 tablespoon minced fresh parsley

2 teaspoons fresh lemon juice

½ teaspoon Cajun seasoning

1 green onion, minced

CAJUN SHRIMP

1 ¼ pounds large shrimp

1 tablespoon Cajun seasoning

1 tablespoon olive oil

2 teaspoons freshly grated lemon peel

lemon, cut into wedges

1. Prepare outdoor grill for direct grilling over medium-high heat.

2. Prepare sauce: In small bowl, mix mayonnaise, ketchup, celery, mustard, parsley, lemon juice, Cajun seasoning, and green onion. Cover and refrigerate up to 3 days if not serving right away. Makes about 1 cup.

3. Prepare shrimp: Shell and devein shrimp, leaving tail shell on, if you like; rinse with cold water. In medium bowl, mix Cajun seasoning, oil, and lemon peel. Add shrimp and toss until evenly coated.

4. Place shrimp on hot grill rack (or hot flat grill topper) and grill, turning once, just until opaque throughout, 4 to 5 minutes.

5. Transfer shrimp to platter; serve with Rémoulade Sauce and lemon wedges.

EACH SERVING SHRIMP: About 155 calories, 24g protein, 2g carbohydrate, 5g total fat (1g saturated), 175mg cholesterol, 575mg sodium

EACH 1 TABLESPOON SAUCE: About 30 calories, 0g protein, 2g carbohydrate, 3g total fat (1g saturated), 3mg cholesterol, 95mg sodium