18 to 24 Gulf shrimp (16/20 count), peeled and deveined
1/4—1/2 cup olive oil

Preheat a well-oiled grill to hot. You will need several bamboo skewers, soaked in water for 20 minutes. Thread shrimp onto skewers (they should touch and all face the same way). Brush with olive oil, then dust generously with Chile, Curry, and Cayenne Rub. Put skewers on grill and cook with lid down, or covered with lid of a large pan, until done, about 3 minutes on each side, turning once and brushing frequently with Lemony Basting Butter. Serve with Sriracha Citrus Rémoulade.

Chile, Curry, and Cayenne Rub
1 1/2 tablespoons chile powder (not chili seasoning)
1 tablespoon curry (Madras-style)
1 teaspoon cayenne
1 1/2 tablespoons cumin
1 teaspoon black pepper
1 1/2 tablespoons white pepper
1/2 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon paprika

Combine all ingredients in a mixing bowl.

Lemony Basting Butter
1/2 pound butter at room temperature
1 1/2 tablespoons flat-leaf parsley
1 1/2 tablespoons cilantro
2 tablespoons chopped garlic
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne
3 tablespoons dry white wine
1 1/2 tablespoons lemon juice

Put first 7 ingredients in a food processor and pulse until blended. Combine wine and lemon juice and slowly add to butter mixture, on low speed.

Sriracha Citrus Rémoulade
2 egg yolks
1 1/2 teaspoons chopped shallot
1 teaspoon chopped garlic
2 teaspoons fresh lime juice
2 teaspoons fresh grapefruit juice
2 teaspoons fresh orange juice
1 1/2 ounces sriracha sauce
1 teaspoon kosher salt
1/4 teaspoon Worcestershire
3/4 cup grapeseed oil, plus a bit more if needed
1 tablespoon chopped cilantro

In a mixing bowl, combine egg yolks with all ingredients except oil and cilantro. Pour oil in slowly, whisking vigorously; add a bit more oil if consistency is too thick. Stir in cilantro just before serving. (Note: If you are concerned about consuming raw eggs, you should skip this recipe.)