Grillade räkor med rémouladsås

Ingredients for Grilled Prawns Rémoulade

• 60ml Creole mustard* or other coarse-grain mustard

• 60ml white-wine vinegar

• 160ml plus 60ml vegetable oil

• 3 tablespoons minced fresh flat-leaf parsley

• 40ml drained bottled horseradish

• 2 1/2 tablespoons minced dill pickle

• 2 tablespoons minced spring onion greens

• 2 teaspoons paprika (not hot)

• 1 1/2 teaspoons cayenne

• 2 1/4 teaspoons salt

• 1 teaspoon black pepper

• 1.4kg large prawns in shell (21 to 25 per lb)

• Special equipment: 14 (12-inch) wooden skewers

To make rémoulade, whisk together mustard and vinegar in a large bowl until combined well, then whisk in 2/3 cup oil with parsley, horseradish, pickle, spring onion, paprika, cayenne, 1 1/4 teaspoons salt, and 1/2 teaspoons black pepper.

Snip through shells of prawns down middle of back using scissors, exposing vein and leaving tail and first segment of shell intact. Devein prawns, leaving shells in place. (Shells will prevent prawns from becoming tough on outside when grilled.) Toss prawns with remaining 60ml oil, remaining teaspoon salt, and remaining 1/2 teaspoons black pepper in a large bowl, then thread about 6 prawns (through top and tail, leaving prawns curled) onto each skewer.

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Grill prawns on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.

When just cool enough to handle, push prawns off skewers into rémoulade, then toss to combine well and cool at least 15 minutes. Serve warm or at room temperature.

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