Ingredients

serves up to 4 for snacks

　　3 tablespoons extra-virgin olive oil (EVOO)

　　Zest and juice of 1 orange

　　Salt and freshly ground black pepper

　　16 raw large shrimp, peeled, leaving the tail on, and deveined

　　1 1/2 cups mayonnaise

　　4 tablespoons Creole mustard or grainy mustard

　　1/4 yellow onion, grated

　　2 celery ribs, very finely minced

　　1 rounded tablespoon prepared horseradish

　　1 tablespoon Worcestershire sauce

　　1 teaspoon hot sauce, such as Tabasco

　　1 teaspoon paprika (1/3 palmful)

　　A handful fresh flat-leaf parsley, chopped

　　

Step 1

Preheat an outdoor grill or stovetop grill pan to high heat.

　　

Step 2

In a bowl, combine the EVOO, orange juice and zest, and salt and pepper to taste. Add the shrimp and toss to coat the shrimp completely. Place the shrimp on the grill and cook for 3 minutes each side, or until the shrimp are pink and have curled up. Remove the shrimp from the grill onto a baking sheet or large plate in a single layer. Place in the refrigerator to chill.

　　

Step 3

In a bowl, combine the mayonnaise, Creole mustard, grated onion, celery, horseradish, Worcestershire sauce, hot sauce, paprika, and parsley. Store the rémoulade sauce in the refrigerator until the shrimp are chilled.

　　

Step 4

To serve, surround a bowl of the rémoulade sauce with the chilled grilled shrimp.

　　

Tidbits

Step 5

If you are not in the griling, you can prepare the shrimp in a large nonstick skillet. For a surf-and-turf version, wrap the chilled piece of cooked shrimp in a half slice of thin roast beef from the deli counter. Get in the habit of measuring by eye. One teaspoon of coarse black pepper is equal to about a third of a palmful.

　　Rachael Ray's 30-Minute Get Real Meals