Grilled Shrimp Remoulade
Make Ahead Tip: Cover the rémoulade sauce and refrigerate for up to 1 day.
Equipment: Four 12-inch skewers (see Tip, below)
Grilling tip: 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.)
2 lean meat, 1 fat