Step 1

Whisk the remoulade sauce ingredients in a bowl. this sauce can be made up to 6 hours ahead. Cover and chill until ready to use.

Step 2

Pat the shrimp dry and toss with the spices in a large bowl.

Step 3

In a large heavy skillet, heat 2 tablespoons oil over medium-high heat until hot. Add a third of the shrimp and leave them undisturbed for a minute or so, until browned on the bottom. Flip and sauté on the other side for a minute or two, until just cooked through. Transfer to prepared plate and tent with foil to keep warm. Cook remaining shrimp in batches, adding more oil if the pan gets dry.

Step 4

To serve as an appetizer, pile the shrimp onto a platter. Decorate around the edges with cilantro sprigs and sprinkle chopped cilantro over the shrimp. Put the remoulade into a small bowl and garnish with a pinch of chopped cilantro. To serve for dinner, divide the warm shrimp among plates and drizzle with remoulade.