Dinner: Alabama White BBQ Shrimp

Alabamians traditionally grill split chickens, then dunk them into a mayonnaise-based "white sauce." The Woman's Day Twist: Brush the sauce on grilled shrimp and make extra for dipping and drizzling.

Ingredients

1 c. mayonnaise
1/2 c. cider vinegar
2 tbsp. prepared horseradish, drained
1/2 tsp. cayenne
kosher salt
Pepper
2 tbsp. paprika
2 1/2 lb. large peeled and deveined shrimp
Toasted bread, salad greens, and potato chips, for serving
skewers

Instructions

Heat grill to medium heat. In a medium bowl, combine the mayonnaise, vinegar, horseradish, 1/4 teaspoon cayenne, and 1/2 teaspoon each salt and pepper; set aside.
In a small bowl, combine the paprika, remaining 1/4 teaspoon cayenne and 1/2 teaspoon each salt and pepper.
Thread the shrimp onto skewers and season with paprika mixture. Lightly oil the grill. Grill the shrimp for two minutes, turn, brush with 1/4 cup of the mayonnaise mixture and cook until opaque throughout, 1 to 2 minutes more. Brush with another 1/4 cup sauce and transfer to a platter.
Serve the shrimp with the remaining sauce, toasted bread, salad greens, and potato chips, if desired.

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