1/2 cup mayonnaise
4 large garlic cloves, minced, divided
2 tablespoons coarsely chopped fresh tarragon
1 1/2 tablespoons plus 1/4 cup lemon juice, divided
1/4 cup olive oil
1 teaspoon hot pepper sauce
1 1/2 lb. shelled, deveined uncooked large shrimp (21 to 30 count)
1. Combine mayonnaise, 2 of the garlic cloves, tarragon and 1 1/2 tablespoons of the lemon juice in small bowl. Let stand 15 minutes. (Sauce can be made 8 hours ahead. Cover and refrigerate.)
2. Whisk remaining 2 garlic cloves, remaining 1/4 cup lemon juice, oil and hot pepper sauce in medium bowl. Add shrimp; toss to coat. Let stand 15 minutes, stirring once or twice.
3. Meanwhile, heat grill. Thread 1 shrimp onto each 8- to 10-inch wooden skewer.* Grill, covered, over medium heat or coals 3 to 5 minutes or until shrimp just turn pink and are slightly charred, turning once. Serve shrimp with sauce.
About 32 appetizers
PER APPETIZER: 55 calories, 4.5 g total fat (.5 g saturated fat), 3.5 g protein, .5 g carbohydrate, 30 mg cholesterol, 55 mg sodium, 0 g fiber
TIP *Soak wooden skewers in cold water for at least 20 minutes before using.