Cajun-Spiced Smoked Shrimp with Rémoulade

Total time 2 Hours 5 Mins Yield 8 servings -serving size: 4 shrimp and 3 tablespoons rémoulade

 Ingredients  1 1/2 cups hickory wood chips or  other flavors to your liking

Shrimp: 

1 1/2 teaspoons sweet paprika 

1/2 teaspoon kosher salt 

1/2 teaspoon ground white pepper
1/2 teaspoon ground sage
1/2 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano 1           
1/4 teaspoon ground red pepper
2 tablespoons extra-virgin olive oil
1 1/2 pounds large shrimp, peeled (and deveined)

Rémoulade:
1/2 cup reduced-fat mayonnaise
3 tablespoons finely chopped green onions
2 tablespoons finely chopped celery
2 tablespoons ketchup
1 tablespoon finely chopped fresh parsley
1 tablespoon capers, chopped
1 tablespoon fresh lemon juice
1 tablespoon Creole-style mustard
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 garlic clove, minced
2 hard-cooked large eggs Cooking spray

Directions

Step 1 - Soak wood chips in water 1 hour; drain.

Step 2 - To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.

Step 3 - To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.

Step 4 - Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.