| | RUSTIC RUB |
| 8 | tb | Paprika |
| 3 | tb | Cayenne pepper |
| 5 | tb | Fresh ground black pepper |
| 6 | tb | Garlic powder |
| 3 | tb | Onion powder |
| 6 | tb | Salt |
| 2 1/2 | tb | Dried oregano |
| 2 1/2 | tb | Dried thyme |
| | SHRIMP |
| 1 | lb | Medium shrimp; peeled, leave tails on, deveined |
| 2 | tb | Vegetable oil |
| 1/4 | c | Dry white wine |
| | REMOULADE SAUCE |
| 1/4 | c | Fresh lemon juice |
| 3/4 | c | Vegetable oil |
| 1/2 | c | Onions; chopped |
| 1/2 | c | Green onions; chopped |
| 1/4 | c | Celery; chopped |
| 2 | tb | Garlic; chopped |
| 2 | tb | Prepared horseradish |
| 3 | tb | Whole-grain mustard |
| 3 | tb | Yellow mustard |
| 3 | tb | Ketchup |
| 3 | tb | Chopped parsley |
| 1 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 1/8 | ts | Ground black pepper |
| | EXTRAS |
| 1/4 | c | Green onions; chopped |
| 4 | c | Angel hair pasta; cooked & drained |
