Hello from steamy western New York! I just celebrated my 47th birthday with the family yesterday, and we had one of my favorite childhood meals; scalloped potatoes and ham. While that's not a classic hot-weather meal, this grilled shrimp with cured lemon aioli certainly is.
You'll notice a glaring lack of ingredients in this video 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.
The shrimp prep is just as minimalist. A little oil, smoked paprika, and salt is all that's needed to coax out the shellfish's natural sweetness.
By the way, as I mention in the video, when I grill a relatively small amount of shrimp, I skip the skewering step. It only takes a couple minutes to grill shrimp over hot coals, and I can easily turn them one by one.
Skewers do make for a nice presentation, and for a large group it makes the turning much faster, but when I'm just doing enough for the two of us, I have no trouble keeping up. Whether you skewer or not, I hope you give this super-easy seafood recipe a try. Enjoy!
1 pound shrimp
2 teaspoon olive oil (not extra virgin)
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
For the aioli:
1/2 cup mayo
1 1/2 tablespoon minced cured lemons
1 teaspoon lemon juice
1 tablespoon minced fresh tarragon