Sauteed Prawns with

 Lime Remoulade Sauce

1 1/2 pounds deveined prawns or large shrimp (12 - 15 per pound), 3 Tbsp. Gecko Gary's Sonoran Seasons™, 3 Tbsp. olive oil.

Lime Remoulade Sauce

1 Tsp. Gecko Gary's Roasted Red Pepper Hot Sauce™, 2 Tbsp. Scallions finely chopped, 2 Tbsp. Parsley finely chopped, 1 Medium clove garlic finely chopped, 2 Tbsp. Fresh lime juice, 1/4 cup Creole mustard, 3/4 cup Mayonnaise.

Season Shrimp with spices and refrigerate 1 hour.  Heat the oil in a large non-stick frying pan, on medium-high heat. When hot, add the shrimp. Stir frequently until opaque but still moist-looking in the thickest part (about 5 minutes total).  Cut to test.  To serve, generously spoon on the Remoulade sauce on the plates in a circular motion.  Place half of the shrimp on each plate in a fan pattern.  Garnish the around the edges of the plates with chopped scallions and seasoning sprinkles. 

For the sauce

Blend all of the ingredients except the mayonnaise in a blender until smooth.  Pour all of the mixture into a mixing bowl using a rubber spatula.  Fold in (stir with turning over motion) the mayonnaise.   Refrigerate at least 1 hour.