Rustic Rub: 8 tablespoons paprika

3 tablespoons cayenne pepper

5 tablespoons fresh ground black pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

2 1/2 tablespoons dried oregano

2 1/2 tablespoons dried thyme

Shrimp: 1 pound medium shrimp, peeled, leave tails on -- deveined

2 tablespoons vegetable oil

1/4 cup dry white wine

Remoulade Sauce: 1/4 cup fresh lemon juice

3/4 cup vegetable oil

1/2 cup onions -- chopped

1/2 cup green onions -- chopped

1/4 cup celery -- chopped

2 tablespoons garlic -- chopped

2 tablespoons prepared horseradish

3 tablespoons whole-grain mustard

3 tablespoons yellow mustard

3 tablespoons ketchup

3 tablespoons chopped parsley

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/8 teaspoon ground black pepper

Extras: 1/4 cup green onions -- chopped

4 cups angel hair pasta -- cooked & drained

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.