Shrimp Remoulade

Step 1

In a small bowl, whisk together the mayonnaise, whole-grain mustard, dill pickle relish, paprika, cayenne pepper, and minced garlic until the mixture looks uniform and pale orange.

Step 2

Taste a tiny spoonful and add more salt or cayenne if you want it spicier or saltier, then set the sauce aside in the bowl.

Step 3

Pat the shrimp dry with paper towels by laying them on a clean paper towel, placing another on top, and pressing gently for 15 seconds per batch.

Step 4

Sprinkle the salt and black pepper evenly over all the shrimp and toss gently with your hands until each shrimp is lightly coated.

Step 5

Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Add the shrimp to the hot oil in a single layer and let them sit without stirring for 90 seconds until the bottom surface turns opaque and pale pink.

Step 7

Flip each shrimp with tongs and cook the other side for 60 to 90 seconds until the entire shrimp is opaque and curled into a C shape.

Step 8

Slide the cooked shrimp onto a clean plate and let them cool for 2 minutes until you can touch them without burning your fingers.

Step 9

Spoon the remoulade sauce into a small serving bowl and arrange the cooled shrimp on a platter around it, or stir the shrimp directly into the sauce if you prefer.