Grilled Shrimp With Lemon Aioli Recipes

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.

Steps:

• Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a bowl; mix until smooth.

Steps:

• In small bowl, mix aioli ingredients until well blended.
• Heat 12-inch nonstick skillet over medium-high heat. Add 2 teaspoons oil; tilt skillet to lightly coat bottom. Add shrimp; sprinkle evenly with seafood seasoning. Cook 3 to 5 minutes, stirring frequently, until shrimp are pink.
• To serve, place shrimp and any cooking juices on serving platter. Arrange sprigs of rosemary and lemon wedges on platter. Serve with aioli and if desired, toothpicks.

Steps:

• Peel and devein the shrimp, leaving only the tail attached.
• Take 4 shrimp for each bamboo skewer and skewer through the the center of the tail and set aside.
• In a 12" flat pan mix the olive oil, basil and 2 teaspoon of chopped garlic.
• Add the shrimp to the olive oil, marinate, cover and place in cooler for at least one hour.
• For Aioli: Mix the mayonnaise, lemon juice, cilantro and honey in a small mixing bowl and keep cool until ready to serve.
• Light coals on grill until ready to cook.
• Take shrimp skewers out of marinade, lightly dry on paper towel and place on grill.
• Cook on each side 3-4 minutes or until pink.
• For each serving, place one lettuce leaf on a plate and put one grilled shrimp skewer on top of lettuce.
• Put 3 oz of cilantro aioli in a small ramekin and place next to the gripped shrimp for dipping and serve.

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.

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes., Drain shrimp, discarding any remaining marinade. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.