Ukrop's. Executive Chef Tom Pearce often makes this spicy grilled appetizer at cookouts and other events. “Friends make me make it over and over,” he says of the New Orleans-inspired dish. Although it takes lots of ingredients, the process is pretty simple. Give it a try and wow your friends with your culinary prowess.

If you’re having friends over this weekend, give this recipe a try. Fresh Farm-Raised Raw Shrimp are part of the 5 for $25 meat sale going on until Saturday, so it’s the perfect time to try something new.

Ukrop’s Executive Chef Tom Pearce’s Shrimp with Rémoulade Sauce
Prep Time: 35 minutes | Cook Time: 5 minutes |Serves: 12 as an appetizer

Spicy Rémoulade Ingredients:
1/2 cup mayonnaise
1/2 teaspoon garlic, finely chopped
1 tablespoon prepared horseradish
1 tablespoon ketchup
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
Tabasco sauce, to taste
1 teaspoon Dijon-style mustard
1 tablespoon green onions, thinly sliced
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1 tablespoon capers, drained

Shrimp Spice Mix Ingredients:
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon granulated garlic
1/4-1/2 teaspoon Tabasco sauce, depending on desired heat
3 tablespoons olive oil

2 lbs. (21/25 per pound) raw shrimp, peeled and de-veined, tail on

To prepare rémoulade sauce, combine all ingredients and mix well. Cover and refrigerate. Combine all spice mix ingredients in a large bowl. Add shrimp and toss evenly to coat. Cover and refrigerate 20-30 minutes. Heat a grill pan (or outdoor grill or heavy skillet) to medium-high heat. Grill shrimp until just barely opaque in the center (30-40 seconds) on each side.  Be careful not to overcook. Arrange on plates or a platter and serve with rémoulade sauce or refrigerate and serve chilled. Chef Pearce prefers serving this dish chilled or at room temperature.