Shrimp with Remoulade Sauce and CucumbersRemoulade

1 cup mayonnaise1 tablespoon Dijon mustard1 teaspoon dry mustard1 tablespoon prepared horseradish1 tablespoon tomato paste2 tablespoons fresh lemon juice1 tablespoon sweet paprika2 pinches cayenneSalt to tasteWhite pepper, freshly ground, to taste2 tablespoons chives or green part of scallions, finely choppedShrimp3 cups (2 cans) light beer2 cloves garlic, finely choppedPinch cayenne20 (about 1 pound) fresh medium to large shell-on shrimp3 medium cucumbers, peeled, seeded and cut in matchsticksFor the sauce: In a small bowl, stir mayonnaise, Dijon mustard, dry mustard, horseradish, tomato paste, lemon juice, paprika, cayenne, salt, pepper and chives or scallions until well combined. Refrigerate until ready to serve.For the shrimp: Peel and devein shrimp, leaving on tails. Bring beer, garlic and cayenne to boil in medium saucepan; boil for 7 minutes. Add shrimp, return liquid to boil and cook for 30 seconds. Drain immediately and let cool.To serve: Place cucumber in middle of four individual plates and arrange shrimp around the edge. Spoon a large dollop of remoulade sauce atop cucumber.Serves four as an appetizer.Nutrition values per serving: 550 calories, 46 g fat (6 g saturated), 6 g carbohydrates, 1 g fiber, 26 g protein, 241 mg cholesterol, 622 mg sodium.Editor's note: You can reduce calories, fat, cholesterol and sodium by substituting reduced-fat and reduced-sodium products.