Cajun Spiced Grilled Shrimp with Remoulade

Printed from Jenn's Food Journey, adapted from Cooking Light

1 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon 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 cayenne pepper
1 Tablespoon olive oil
1 pound large shrimp, peeled and deveined
For the Remoulade -
1/4 cup mayonnaise
1 Tablespoon fresh chopped chives
1 teaspoon ketchup
1/2 teaspoon fresh chopped parsley
1/2 Tablespoon lemon juice
1/2 Tablespoon Creole style mustard
1/2 teaspoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1 garlic clove, finely minced

In a small bowl, mix together the first 9 ingredients. Place shrimp in a large bowl and drizzle with olive oil. Pour spice mixture over and toss to coat. Cover and refrigerate for 1 hour.

Meanwhile, combine all ingredients for the remoulade in a bowl. Mix until well combined. Cover and refrigerate until ready to use.

Preheat grill to 375 degrees F. Tear a large piece of aluminum foil and spray with non-stick cooking spray. Pour shrimp into the center of the foil. Bring the opposite ends of the foil together and fold twice to seal; fold in the remaining sides to seal. Place directly over the fire and grill 8 minutes, rotating the packet once during the cooking time. Carefully remove from the grill and foil packet - serve with remoulade and enjoy!