Grilled Seafood Skewers with Spicy Smoked Remoulade

Remoulade is a traditional French sauce similar to tartar sauce. However, this Louisiana favorite turns the flavor up even more with the addition of spices and heat.

Serves: 6Prep: 15 minutesCook: 7 minutesTotal: 22 minutesDifficulty: Easy

Serves: 6


  • 1⁄3 cup mayonnaise
  • 2 parsley, finely chopped and divided
  • 1 tbsp. shallot, finely chopped
  • 1 tbsp. whole grain mustard
  • 1 tbsp. pickled jalapeños, finely chopped
  • 2 tsp. lemon juice
  • 2 tsp. pickled jalapeño brine
  • 1⁄2 tsp. smoked paprika
  • 1⁄4 tsp. garlic powder
  • 1 1⁄4 tsp. salt, divided
  • 12 oz. Wild Caught Sea Scallops, thawed and patted dry
  • 16 oz. Raw Tail-Off Peeled and Deveined Large Shrimp, thawed and patted dry
  • 2 tbsp. avocado oil
  • 1 tsp. lemon zest
  • 1⁄2 tsp. ground black pepper
  • Tools:
  • 6 6 bamboo skewers, soaked in water for at least 20 minutes


  • Heat grill to 350°F.
  • In a small bowl, stir together mayonnaise, 1 tablespoon parsley, shallots, mustard, jalapeños, lemon juice, brine, smoked paprika, garlic powder and ¼ teaspoon salt. Refrigerate until ready to use.
  • In a mixing bowl, toss together scallops, shrimp, oil, lemon zest, pepper, and remaining 1 tablespoon parsley and 1 teaspoon salt.
  • Divide scallops and shrimp among skewers.
  • Oil grill grate and place skewers on the grill. Cook, turning occasionally, 7-10 minutes or until scallops are slightly firm to the touch and shrimp turn bright pink.
  • Serve skewers with remoulade sauce.
  • Refrigerate leftovers.