Grilled Herb Shrimp with Remoulade

Ingredients

• 2 pounds large shrimp (16-20 per pound), peeled & deveined, tails left on
• 3 cloves garlic, minced
• 1 medium yellow onion, small-dice
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh basil
• 1 tablespoon minced fresh rosemary
• 2 teaspoons Dijon mustard
• 2 teaspoons kosher salt
• 1 teaspoon dry mustard
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 1/2 teaspoon grated lemon zest
• 1 lemon, juiced
• 1 cup mayonnaise
• 1/4 cup Dijon or Country Style mustard
• 1/4 cup finely chopped cornichons
• 2 tablespoons prepared horseradish
• 2 tablespoons minced fresh parsley
• 1 small shallot, minced
• 1 garlic clove, minced
• 1 tablespoon white wine vinegar
• 1 teaspoon fresh lemon juice
• 1 teaspoon hot sauce
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper