I'm sure it had some small measure to do with the fact that we were in the tourist quarter where things tended towards fried, but it seemed that remoulade was an ubuquitous condiment in New Orleans. Its a more refined tartar sauce
While it seems more suited for fried food, it goes pretty nicely with the shrimp and seems to have legs. Hilary dislikes taragon so we exchange it for thyme which can go in dry, as could the tarragon.
drained and minced
sweet pickle relish
40 count (~2 lbs)
peeled and deveined
extra virgin olive oil
freshly ground black pepper
Whisk the sauce ingredients and use immediately or cover and refrigerate for up to a day. Skewer shrimp and oil, salt and pepper to taste. Grill shrimp normally and serve with the sauce. Webber's: "ooo-wee".