Cajun Shrimp with Remoulade Sauce

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Rémoulade Sauce:

1/2 cup(s) light mayonnaise
2 tablespoon(s) ketchup
2 tablespoon(s) minced celery
1 tablespoon(s) grainy Dijon mustard
1 tablespoon(s) minced fresh parsley leaves
2 teaspoon(s) fresh lemon juice
1/2 teaspoon(s) Cajun seasoning, (see tip below)
1 green onion, minced
Cajun Shrimp:

1 tablespoon(s) Cajun seasoning, (see tip below)
1 tablespoon(s) olive oil
2 teaspoon(s) grated fresh lemon peel
1 1/4 pound(s) large shrimp, shelled and deveined, with tail part of shell left on if you like
Green-onion and lemon-peel slivers, for garnish
Lemon wedges, (optional)

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Directions

Prepare Rémoulade Sauce: In small bowl, mix all sauce ingredients. Cover and refrigerate up to 3 days if not serving right away. Makes about 1 cup.
Prepare Cajun Shrimp: In medium bowl, mix Cajun seasoning, oil, and lemon peel. Add shrimp to spice mixture and toss until evenly coated.
Place shrimp on hot grill rack (or hot flat grill topper) over medium-high heat and cook 3 to 4 minutes or just until shrimp are opaque throughout, turning shrimp over once.
Transfer shrimp to platter; garnish with green onion and lemon peel. Serve shrimp with lemon wedges if you like and Rémoulade Sauce.