Shrimp with Remoulade Sauce

2 lbs. shrimp, peeled
Olive oil
Worcestershire
Hot sauce, like Tabasco
Seasoning Salt
Seafood Seasoning
Pepper
½ lemon

Sauce
¾ c. Duke’s Mayonnaise
¼ c. mustard, Dijon variety
1 tbsp. horseradish
1 tbsp. capers
worcestershire, dash

Place shrimp on skewers. Drizzle olive oil, worcestershire over both sides of the shrimp. Sprinkle with a bit of hot sauce, and then liberally sprinkle with seasoning salt and seafood seasoning. Salt and pepper to taste. Cook over medium hot fire, on covered grill, for about 2 minutes per side. Squeeze lemon over shrimp at the last minute. For the sauce, combine mayonnaise, mustard, and worcestershire and stir until smooth. Add capers and horseradish. Serve as an appetizer or main course. Serves 4.