Best Grilled Shrimp W Double Garlic Aioli Recipes

GRILLED SHRIMP WITH GARLIC (GAMBAS AL AJILLO)

Steps:

• Heat the grill to medium.
• Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
• Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
• Increase the heat of the grill to high.
• Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

SPICY TOASTED GARLIC AIOLI SHRIMP

Steps:

• To make the aioli: Warm the olive oil over low heat in a large skillet. Add the garlic, paprika, and cayenne pepper and toast until the garlic is fragrant, about 3 minutes. Remove the pan from the heat and add the vegetable oil then transfer the mixture to a measuring cup.
• Combine the egg yolks, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper in a food processor, blender or mixing bowl. Gradually incorporate the garlic mixture, processing, blending, or whisking continuously as you emulsify. Chill the aioli thoroughly.
• To poach the shrimp: Combine 1 1/2 quarts of water with 5 bay leaves, the lemon juice, wine, cayenne pepper and salt in a large saucepan. Bring the poaching liquid to a simmer over medium-high heat. Add the shrimp and cook until they are pink, firm and opaque, about 5 minutes. Drain the shrimp and allow them to cool.
• Put the shrimp in a bowl. Add aioli and mix well. Spoon the shrimp onto plates and serve.

GRILLED SHRIMP WITH OLD BAY AND AIOLI

Steps:

• Gather all ingredients before starting recipe.
• Prepare the grill for medium-high heat. Lightly oil grate.
• Transfer shrimp to a medium bowl. Add 1 tablespoon oil, two-thirds of the garlic, 1½ teaspoon of Old Bay Seasoning, and 1/4 teaspoon. salt. Toss to combine. Set aside for 10-15 minutes while you prepare the aioli.
• Place shrimp on hot grill and cook for 2-3 minutes or until the shrimp begins to turn pink, turn and grill for another 2-3 minutes, the tails should be slightly charred.
• Place lemons, cut in half, cut side down, on the grill at the same time that you place the shrimp on the grill. Allow the lemons to char, serve with grilled shrimp

GRILLED GARLIC SHRIMP

Steps:

• Combine oil, lemon juice, garlic cloves, parsley, basil, garlic, salt, and pepper in the bowl of a food processor. Blend until marinade is smooth, about 20 seconds.
• Pour marinade into a resealable gallon-sized plastic bag. Add shrimp to the bag and toss to coat with the marinade. Seal bag and chill in the refrigerator for 30 minutes.
• Soak wooden skewers in cold water while shrimp is marinating.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove shrimp from marinade and thread onto skewers, 5 to 6 shrimp per skewer. Cook the shrimp on the preheated grill until they are bright pink on the outside and no longer transparent in the center, about 3 minutes per side.

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 W/ DOUBLE GARLIC AIOLI

Steps:

• 1. Put the garlic, thyme, and oil in the jar of a blender and blend until smooth. Season with salt and pepper. 2. Put the shrimp in a large bowl, pour the marinade over them, and let them marinate at room temperature for half an hour. 3. Make sure your fire is hot. I mean really hot. Shrimp cook quickly and you want to make sure you get some of the fire taste (and markings) without having to grill the shrimp until they're dried out. 4. Grill the shrimp for 1 1/2 to 2 minutes per side (brush with some olive oil when you turn them). The time will depend on the size of the shrimp, but again, overcooking shrimp misses the point. All the sweetness goes south. Remember that they will keep cooking in their shells for a short time after you take them off the fire. 5. Serve warm or at room temperature with a bowl of Double-Garlic Aioli (or Double-Quick Garlic Aioli) for dipping. Or spreading. Or drizzling. You'll know what to do. . AIOLI Place the garlic in a small saucepan and cover with cold water. Bring to a boil and simmer for 30 seconds. Drain in a sieve, return to the pan, and repeat the process two more times. Let the garlic cool in the sieve for 5 minutes. 2. In a food processor, combine the egg, garlic, vinegar, mustard, and salt. Puree for 15 to 30 seconds, until completely smooth, scraping down the sides as necessary. 3. With the motor running, drizzle in the olive and canola oils very slowly at first, then a little faster after the first 1/2 cup or so has emulsified. Add the boiling water, lemon juice, and pepper. Process again. If the aioli is too thick, add a teaspoon or two of water. 4. For a bigger punch, reserve 5 of the garlic cloves, then push them through a press or mince finely. Stir this in at the end and let the aioli stand in the refrigerator overnight to mellow.