Vermouth-Poached Shrimp with Ginger Remoulade

In a food processor, combine the scallions, Heinz sauce, lemon juice, ginger, mustards, garlic and paprika and process until smooth. With the machine on, gradually pour in the oil and process until blended. Season with hot sauce and salt. Transfer to a bowl and refrigerate.

In a large skillet, bring the vermouth to a boil. Add the shrimp and cook over low heat, turning once, until just pink and curled, 8 minutes; drain and let cool to room temperature, then cover and refrigerate. Serve with the remoulade.