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.