Ingredients
4
4 servings
- •2 slices cured lemon
- •½ cup mayonnaise
- •1 tablespoon minced fresh tarragon
- •1 teaspoon lemon juice
- •1 pound extra large shrimp, peeled and deveined
- •2 teaspoons olive oil
- •1 teaspoon smoked paprika
- •½ teaspoon kosher salt
Instructions
- 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 shrimp, stir to coat shrimp completely.
- Cook shrimp on the preheated grill until they are bright pink on the outside and meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.
Nutritional Facts
Per 4 servings
- Calories: 311
- Carbohydrate: 2g
- Fat: 25g
- Fiber: 0g
- Protein: 19g
- Sugar: 1g
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