Grilled Shrimp Remoulade

http://www.eatingwell.com/recipes/grilled_shrimp_remoulade.html

From EatingWell:  June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler. Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Remoulade Sauce

• 1/4 cup reduced-fat mayonnaise
• 1/4 cup low-fat plain yogurt
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon Dijon mustard
• 1/4 teaspoon hot sauce, such as

Shrimp

• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 36 raw shrimp, peeled and deveined (about 1 pound)

Preparation

1. To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.
2. Preheat grill to high.
3. To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack (see Tip). Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.

Nutrition

Per serving : 114 Calories; 5 g Fat; 1 g Sat; 1 g Mono; 101 mg Cholesterol; 4 g Carbohydrates; 12 g Protein; 1 g Fiber; 379 mg Sodium; 135 mg Potassium

Exchanges: 2 very lean meat, 1 fat

Tips & Notes

• Make Ahead Tip: Cover the rémoulade sauce and refrigerate for up to 1 day. | Equipment: Four 12-inch skewers (see Tip, below)

• When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)
• To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)