Shrimp with Pickled Jalapeño Rémoulade
Ingredients
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons creole mustard
- 2 tablespoons horseradish
- 2 tablespoons pickled jalapeños
- 1/4 teaspoon Worcestershire sauce
- Freshly ground pepper
- 1 1/4 pounds peeled and deveined jumbo shrimp, tails intact
- Kosher salt
- 2 teaspoons Cajun seasoning
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- Juice of 1 lemon, plus wedges for serving
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