Grilled Shrimp W Double Garlic Aioli Food

MAI-KAI'S GRILLED GARLIC SHRIMP WITH CILANTRO AIOLI

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.

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.

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 SHRIMP WITH ORANGE AIOLI

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.

WHOLE FOODS CHILLED SHRIMP WITH SPICY GARLIC AIOLI DIPPING SAUCE

Steps:

• Combine all of the ingredients for the Spicy Aioli in a small mixing bowl with a wire whisk.
• Mix well and chill before serving. You may make this sauce up to three days before serving to save time the day of your gathering.
• Serving is easy: Surround a bowl of aioli with the delicate pink shrimp.

GRILLED GARLIC SHRIMP

Steps:

• Light fire, and let coals ash, you want a slow-med fire.
• Sauté garlic in butter.
• Remove from heat and add lemon juice, salt, pepper, Worcestershire, and chives.
• Stir.
• Add shrimp.
• Marinate for 30 minutes.
• Put shrimp on skewers.
• Put foil on grill and lay shrimp skewers on foil.
• Grill for 6-10 minutes or until done.