Instructions: Rustic Rub: Combine all ingredients in a bowl; mix well. Set aside for immediate use and stoer leftovers in an airtight container for up to three months.

Shrimp: Rub shrimp with 2 tablespoons rustic spice rub. Heat oil in skillet over medium heat. Saute shrimp for 3-4 minutes. Add 1/4 wine and cook for 1 more minute. While this sautes...

Remoulade Sauce: In a food processor, combine all Remoulade ingredients and process for 30 seconds.

After the shrimp has sauteed for about 4-5 minutes with the spice rub and wine, add 1 cup of the remoulade sauce from the processor and simmer for about 2 minutes. Add chopped green onions to finish.

Spoon shrimp and sauce over cooked angel hair pasta and serve.

NOTES : From Pamela:

1. I used large shrimp. (30 count, I think)

2. Using a hint given by David Rosengarten, I heavily salted the peeled and deveined shrimp, let them stand for 1/2 hour, rinsed thoroughly, resalted and let stand for 10 minutes, then REALLY rinsed thoroughly. This technique toughens the outside of the shrimp and keeps the inside more succulent-like the shrimp you get in a good Chinese restaurant. So it kind of pops when you bite into it.

3. The Remoulade ingredients makes 3 cups of sauce-I put the other 2 cups in the freezer for later use. If you have a small (2 cup) food processor, you will have to make the sauce in 2 batches.

I just measured everything and dumped 1/2 in the processor bowl and 1/2 in a regular bowl; poured the processed sauce into a 4-cup measuring cup and processed the rest.

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