From North Shore Seafood in Northampton, Massachusetts. Thanks, Mike Netto.

Pour into a conventional blender with steel blade:

3/4 cup olive oil or vegetable oil (I prefer olive)
1/2 cup chopped green onion
1/2 cup chopped red onion
3/4 cup chopped tomatoes
1/4 cup chopped jalapeño pepper
3/4 cup Maille whole grain Dijon mustard
1/4 cup chopped celery
2 tbs. chopped garlic
2 tbs. prepared horseradish
1/4 tsp. cayenne
salt & ground black pepper to taste

Blend until smooth. Pour remoulade sauce mixture into an airtight container and chill for at least 1 hour. Keeps in the fridge for 2 weeks. Can be used with fish, seafood, or as a sandwich spread.

Peel, devein, clean 16 large shrimp for 2. Dry on a paper towel. Toss in a bowl with 1/4 cup olive oil, 1/4 tsp. each dried oregano, basil. Place on a baking sheet and broil on top rack for 6 minutes, without turning, ’til pink.

Serve 8 shrimp on each plate and squeeze juice of 1 large lemon over them. Top with a generous dollop of the remoulade sauce. With rice or couscous.