Blackened Shrimp With Cajun Tartar Sauce

Blackened Shrimp With Cajun Tartar Sauce

Ingredients: Serves 4 to 6.

Shrimp:
1 T. coarse salt
1 T. garlic powder
1 T. onion powder
1 T. sweet paprika
1 T. dried oregano
2 tsp. dried thyme
2 tsp. black pepper
1 tsp. white pepper
1/2 tsp. cayenne
2 lbs. extra-large shrimp,cleaned with tails left on
1/4 cup unsalted butter, melted 
Lemon wedges

Tartar Sauce:

3/4 cup mayonnaise

3 T. Creole or Dijon mustard

1 T. minced shallots

1 T. minced pimiento stuffed olives

1 T. minced pickled jalapenos

1 T. fresh lemon juice or more to taste

1 T. Cajun seasoning reserved from shrimp rub 

1 tsp. hot sauce or to taste

Directions:

1. Combine rub in a small bowl to make the rub. Remove 1 T. of the rub to a small bowl and whisk in remaining Tartar Sauce ingredients, adding more lemon juice and/or hot sauce to taste. (Tartar Sauce keeps refrigerated up to 1 week.)

2. Melt butter in a large nonstick skillet until very hot but not browned. Toss the shrimp well with the rub. Add to hot skillet in a single layer and cook for 3 minutes per side or until cooked through. Serve shrimp topped with a dollop of tartar sauce (passing the remaining sauce) and a lemon to squeeze over all.