Grilled Shrimp With Lemon Aioli Recipes

GRILLED SHRIMP WITH LEMON AIOLI

Grilled Shrimp with Lemon Aioli image

You'll notice a glaring lack of ingredients in this recipe. Thanks to the intensely flavored cured lemons, the aioli sauce needs little more than some fresh tarragon to reach its full potential. Having said that, you are well within your rights to toss in some garlic or hot pepper if you're in the mood.

Provided by Chef John

Categories Appetizers and Snacks Seafood Shrimp

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

2 slices cured lemon
½ cup mayonnaise
1 tablespoon minced fresh tarragon
1 teaspoon lemon juice
1 pound extra large shrimp, peeled and deveined
2 teaspoons olive oil
1 teaspoon smoked paprika
½ teaspoon kosher salt

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.

Nutrition Facts : Calories 311.1 calories, Carbohydrate 2.2 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 3.9 g, Sodium 1290.9 mg, Sugar 0.6 g

PICKLED SHRIMP WITH LEMON CHIVE AIOLI

Pickled Shrimp with Lemon Chive Aioli image

Provided by Kelsey Nixon

Time 32m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

1/2 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1/2 cup cider vinegar
2 tablespoons seafood seasoning (recommended: Old Bay)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon whole grain mustard
1 large Fresno chile, thinly sliced
4 cloves garlic, grated or pressed
1 lemon, thinly sliced
1 medium red onion, thinly sliced
1 tablespoon kosher salt
3 pounds medium shrimp, tail on, shells removed, deveined
Lemon Chive Aioli, recipe follows
2/3 cup mayonnaise
3 tablespoons lemon juice
1 tablespoon minced chives
1/2 teaspoon lemon zest
1 clove garlic, grated

Steps:

Combine the lemon juice, olive oil, vinegar, seafood seasoning, dill, parsley, mustard, chile, garlic, lemon slices and onion in a large bowl, toss together and set aside.
In a large pot of boiling water, add the kosher salt. Add the shrimp and cook just until they begin to turn pink and float to the top, about 2 minutes. Drain and immediately add them to the pickling liquid.
Let stand for 5 to 10 minutes at room temperature and then serve. Or refrigerate until you are ready to serve them.
Serve with Lemon Chive Aioli for dipping.
Combine the mayonnaise, lemon juice, chives, lemon zest and garlic in a small mixing bowl and whisk until fully combined. Serve alongside the pickled shrimp.;

GRILLED SHRIMP WITH ORANGE AIOLI

Grilled Shrimp With Orange Aioli image

Make and share this Grilled Shrimp With Orange Aioli recipe from Food.com.

Provided by dicentra

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs large shrimp, shelled and deveined
1/4 cup extra virgin olive oil
1 tablespoon fresh orange juice
2 garlic cloves, very finely chopped
fresh ground pepper
1 1/2 cups mayonnaise
3 tablespoons fresh orange juice
2 teaspoons finely grated orange zest
2 teaspoons honey
1 garlic clove, very finely chopped
kosher salt

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.

Nutrition Facts : Calories 483.7, Fat 31.3, SaturatedFat 4.6, Cholesterol 245.7, Sodium 642.7, Carbohydrate 19, Fiber 0.1, Sugar 6.5, Protein 31.5

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