Shrimp with remoulade sauce

February 10, 2010

Serves 2 with leftovers

You can grill, saute, or broil these shrimp, which are still in their shells. In winter, the broiler takes only a few minutes. If you have a nice-looking cast-iron skillet, set it right on the table. Peel the shrimp at the table, which is messy but fun.

SAUCE

1 1/2 cups mayonnaise 3 tablespoons capers 5 cornichon or gherkin pickles, chopped 1/4 cup chopped fresh parsley 1 tablespoon Dijon mustard 2 tablespoons finely chopped red onion Salt and black pepper, to taste 1/8 teaspoon cayenne pepper, or to taste 1 tablespoon lemon juice, or to taste

1. In a bowl, stir the mayonnaise until smooth. Add the capers, pickles, parsley, mustard, red onion, salt, black pepper, cayenne pepper, and lemon juice. Taste for seasoning and add more salt, cayenne, or lemon, if you like.

2. Transfer half the sauce to a serving bowl (the remaining sauce is for the shrimp salad). Cover and refrigerate.

SHRIMP

2 pounds large shrimp, unpeeled 2 tablespoons olive oil Coarse sea salt (for sprinkling)

1. Turn on the broiler.

2. In a large cast-iron or other heavy-based skillet, pile the shrimp. Add the oil and toss with your hands until they are coated all over. Arrange the shrimp in one layer.

3. Sprinkle the shrimp with salt. Broil them about 8 inches from the element for 5 minutes or until they begin to char, turning once. They should be pink and firm to the touch. If necessary, use tongs to remove some of the charred shrimp from the skillet while the rest finish cooking.

4. Sprinkle with more salt, if you like, and serve with plenty of napkins (save half for the shrimp rolls) and remoulade sauce (save half for the shrimp rolls).

Sheryl Julian