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Add ½ cup mayonnaise, 2 tablespoons whole grain mustard, 1 teaspoon sweet paprika, 1 teaspoon Cajun or Creole seasoning, 2 teaspoons capers, 1 teaspoon horseradish, ½ teaspoon pickle juice, ½ teaspoon hot sauce, and 1 clove garlic to medium bowl. Whisk until ingredients are fully combined.
Serve immediately with prepared shrimp, or cover and chill at least one hour (preferred).
Add 2 teaspoons paprika, ¼ teaspoon salt, ⅛-¼ teaspoon cayenne pepper, ½ teaspoon cumin, ½ teaspoon dried thyme, ½ teaspoon black pepper, and ¼ teaspoon onion powder to small bowl. Stir until spices are well-blended.
Place 1 pound raw shrimp in medium bowl and add spice blend. Gently stir or toss shrimp until fully coated in spice blend. Set aside.
Heat large skillet over medium-high heat. When pan is warm, add 1-2 tablespoons olive oil and swirl or tilt pan to distribute oil across entire surface. Continue heating pan over medium-high heat until oil is hot and shimmery.
When oil is ready, add seasoned shrimp to skillet. Cook shrimp, undisturbed, 1 minute. After 1 minute, flip shrimp over and cook 1 minute more, until shrimp are opaque and curled into "J" shape. Be careful not to overcook.
Transfer cooked shrimp to serving bowl or plate. Serve warm with remoulade sauce (optional) and preferred sides.