Cajun-Spiced Smoked Shrimp With Rémoulade

This recipe was in the August 2011 issue of Cooking Light. I made it for my family and boyfriend, and everyone loved it. I didn't have a smoker, so I just skipped using the wood chips and grilled the shrimp, which worked fine.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 1 1⁄2 cups  hickory chips

• Shrimp

• 1 1⁄2 teaspoons sweet paprika
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon white pepper
• 1⁄2 teaspoon ground sage
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon  ground red pepper
• 2  tablespoons  extra-virgin olive oil
• 1 1⁄2 lbs large shrimp, peeled and deveined

• Remoulade

• 1⁄2 cup  reduced-fat mayonnaise
• 3  tablespoons  finely chopped green onions
• 2  tablespoons  finely chopped celery
• 2  tablespoons ketchup
• 1  tablespoon  finely chopped fresh parsley
• 1  tablespoon capers, chopped
• 1  tablespoon fresh lemon juice
• 1  tablespoon creole mustard
• 1  teaspoon  prepared horseradish
• 1  teaspoon Worcestershire sauce
• 1  garlic clove, minced
• 2  hard-cooked large eggs
•  cooking spray

Directions

1. Soak wood chips in water 1 hour; drain.
2. To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.
3. To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.
4. Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.