Garlic Shrimp with Corn Salad and Spicy Remoulade

A must-have sauce for fresh seafood, remoulade is a creamy, tangy and lush condiment in restaurants and home kitchens alike. Originally a French creation, this mayonnaise-based sauce typically includes finely chopped pickles, cajun seasoning, mustard, hot sauce and sometimes fresh herbs. Use it as a dip or condiment for garlicy seared shrimp, alongside a fresh corn salad for the perfect summer al fresco meal.

Remoulade

1 cup mayonnaise

2 tablespoons Dijon mustard

1/2 teaspoon Cajun seasoning

2 teaspoons horseradish

1 tablespoon pickle relish

1 garlic clove, grated

1 teaspoon hot sauce

Corn & Tomato Salad

4 ears cooked corn

1 cup cherry tomatoes, quartered

2 tablespoons minced red onion

1/2 lemon, juiced

1 tablespoon minced parsley leaves

2 tablespoons olive oil

Salt

Freshly ground black pepper

Garlic Sauteed Shrimp

4 tablespoons unsalted butter

4 cloves garlic, minced

1/4 teaspoon red pepper flakes

1 pound shrimp, shells-on and deveined

Salt

1 tablespoon minced parsley leaves

1/2 cup sliced bread and butter pickles

1 crusty baguette, sliced

For the remoulade:

Place the mayonnaise, mustard, Cajun seasoning, horseradish, relish, garlic and hot sauce in a medium mixing bowl and whisk to combine. Transfer to a stoneware cocotte and chill until serving.

For the corn and tomato salad:

Place the corn, tomatoes, red onion, lemon juice and parsley in a medium mixing bowl. Drizzle with olive oil, then season to taste with salt and pepper. Toss to combine then keep chilled until serving.

For the Shrimp:

Heat a wide cast iron braiser over medium heat. Add the butter and allow to melt. Add the minced garlic and red pepper flakes and cook for 30 seconds. Add the shrimp and stir to coat in the butter mixture. Place the lid on the braiser and steam for 2 minutes. Remove the lid and stir the shrimp.  Let cook, uncovered, until all the shrimp are pink and cooked through, about 1-2 minutes longer. Remove from the heat and season with salt. Garnish the shrimp with the parsley and serve with the pickles, baguette, remoulade and corn salad on the side.