Spice-Crusted Shrimp With Remoulade Sauce

Great make-ahead appetizer. My former boss shared this recipe with me, but I don't know it's origin.

• Ready In: 32 mins
• Serves: 8
• Yields: 48 shrimp

Ingredients

• Sauce

• 1⁄4 cup low-fat mayonnaise
• 1⁄4 cup plain fat-free yogurt
• 1  teaspoon lime zest
• 1 1⁄2 tablespoons lime juice
• 1  teaspoon capers, chopped

• Shrimp

• 2  teaspoons cumin
• 2  teaspoons paprika
• 1  teaspoon ground coriander
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 48  large shrimp, peeled and deveined
• 1  tablespoon olive oil, divided
•  cilantro, sprigs (optional)

Directions

1. To prepare sauce, combine first 6 ingredients in a bowl, whisk until mixed well.
2. To prepare shrimp, combine cumin, paprika, coriander, garlic powder, salt and pepper in a medium bowl. Add shrimp, toss well. Heat 1 1/2 t olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp. Cook 3 minutes on each side or until done. Remove shrimp and keep warm. Repeat with remaining oil and shrimp.
3. Serve shrimp with sauce. Garnish with cilantro if desired. Equally good cold, warm or room temperature.