Rating: 4.5 stars
47 Ratings
  • 5 star values: 38
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

You'll notice a glaring lack of ingredients in this 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.

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Read the full recipe after the video.

Recipe Summary

cook:
5 mins
additional:
25 mins
total:
45 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

You can buy cured (preserved) lemons at specialty stores. Or you can make your own. Check out this link for Preserved Lemons.

Nutrition Facts

311 calories; protein 18.9g; carbohydrates 2.2g; fat 25.3g; cholesterol 183mg; sodium 1290.9mg. Full Nutrition
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