Grilled Shrimp With Key Lime Aioli Recipes

GRILLED SHRIMP WITH KEY LIME AIOLI

Steps:

• First, if using frozen shrimp, thaw them out and pat them dry with paper towels.
• Next, in a medium mixing bowl, toss the shrimp with the olive oil and seafood seasoning.
• Then, thread 4-5 shrimp on each bamboo skewer and place them on a preheated grill for 2-4 minutes in each side.
• Last, remove them from the grilled and set them on a plate to rest while you make the aioli.
• First, in a medium mixing bowl, combine all the key lime aoili ingredients.
• Next, use a whisk or fork to mix everything together.
• Last, serve the aoili with your grilled shrimp.

GRILLED SHRIMP WITH LEMON AIOLI

Steps:

• Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
• Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely.
• Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.

GRILLED SHRIMP WITH ORANGE AIOLI

Steps:

• marinate the shrimp: In a medium bowl, toss the shrimp with the olive oil, orange juice, garlic and a generous pinch of pepper.
• Cover and refrigerate the shrimp for 1 hour or overnight.
• make the aioli: Meanwhile, in a medium bowl, whisk the mayonnaise with the orange juice, orange zest, honey and garlic; season with salt.
• Light a grill or preheat a grill pan. Thread the shrimp onto 6 pairs of bamboo skewers and season with salt.
• Grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, 5 to 6 minutes.
• Transfer the shrimp skewers to plates and serve with the aioli.