Outback Steakhouse Grilled Shrimp On The Barbie
"This recipe makes the same size appetizer serving that you get in the restaurant. That's only 6 shrimp -- enough for me, but what are you guys having? Thank goodness the remoulade sauce and the shrimp seasoning formulas yield enough for more, so you can grill up to a pound of shrimp with this cool clone. You can often find bags of frozen shrimp that have been peeled, but with the tails left on. Those are perfect for this recipe...."
INGREDIENTS
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1/2 cup mayonnaise
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1 tablespoon stone ground mustard
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2 teaspoons milk
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1 1/4 teaspoons prepared horseradish
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1 teaspoon minced celery
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1 teaspoon minced white onion
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1 teaspoon minced green bell pepper
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1/4 teaspoon minced fresh parsley
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1/4 teaspoon white vinegar
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1/4 teaspoon paprika
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1/8 teaspoon ground black pepper
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1/8 teaspoon ground cayenne pepper
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pinch salt
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1/2 teaspoon salt
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon ground black pepper
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1/4 teaspoon chili powder
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1/4 teaspoon granulated sugar
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1/8 teaspoon cayenne pepper
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dash allspice
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6 large shrimp (21 to 25 per pound)
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fresh lemon juice
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1 tablespoon butter, melted
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minced fresh parsley
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