GRILLED SHRIMP W/ DOUBLE GARLIC AIOLI

GRILLED SHRIMP W/ DOUBLE GARLIC AIOLI image

Yield 4 servings

Number Of Ingredients 16

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Ingredients

1 head of garlic, the cloves separated, peeled, and chopped
3 tablespoons chopped fresh thyme leaves
1/2 cup olive oil (and a little extra for brushing on the shrimp while they grill)
Salt and freshly ground pepper to taste
2 pounds jumbo shrimp (try to get them with the heads still on, and if you do, leave the heads on. In any case, leave the shells on.)
AIOLI
20 medium garlic cloves
1 large egg
1 tablespoon red-wine vinegar
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
1/2 cup canola oil
1 tablespoon boiling water
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground white peppe

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.