Grilled Shrimp with Lemon Aioli

This is a very simple an amazing recipe especially if you make a little extra aioli and brush it on as soon as you take them off the grill. A+ - especially the smoked paprika, which gives a nice little smokey flavor.

Fantastic recipe!

Wonderful recipe Chef John. Definitely worth more than 5 stars. Thanks for posting.

Absolutely delicious. The combo of preserved lemons and smoked paprika takes me back to Andalucía on a warm spring evening. Thanks Chef John...another winner.

this is really good.. cured or preserved lemons are easy to make, just have to do it ahead of time. look up the recipe - it's easy to find.

Chef John you are to be commended, a great recipe and I would give it 10 stars if I could. Thank you for sharing.

I use my traditional Moroccan preserved lemons for this recipe and it gives it a great zing!!!

Fantastic! Love the lemon aioli, except I cheat and just add two tablespoons of Key West lime juice instead of the cured lemons. I also added a teaspoon of minced garlic out of a prepared jar, making sure to get some of the oil in there as well. It's now a staple when my daughter and her husband come over.

The sauce is interesting and good, although I feel it's lacking some flavor depth (says the girl who never really cooks -- take that with a grain of salt). The shrimp were simple and delicious -- they were gone within 5 minutes at a bbq filled with all kinds of beef, chicken, etc. grilled on the barbi. If you like shrimp, you'll love this. Eat it!

I made this about a month ago, and will make it again

This is so good! Adding it to my book! Definitely would recommend

the best

I made this recipe to go with crab cakes, which I make every New Year's Eve. I wasn't thrilled with the aioli recipe I had, which just had too much raw garlic for my taste (and I like garlic). The simple, fresh, clean taste of this sauce was perfect. My only issue was I did not read the recipe fully, as I was in a rush, and did not have preserved lemons. I substituted lemon zest and it worked. Next time I will be better prepared and it will be even better. Chef John, I've tried a number of your recipes and every one has been great! Thank you.

Love it!

I made the aioli for crab cakes and salmon patties. I'm not a fan of tarragon so I substituted lemon thyme in one batch and lemon basil in the second batch both from my herb garden.. Loved both. I love most anything with preserved lemon.

I love this recipe. The fairly few ingredients make it a wonderful dish to prepare on the fly, with what's in the pantry. I didn't have fresh tarragon so substituted a slightly smaller measure of dry. It was still very delicious.

Have taken this to a family dinner and a neighborhood get together. Very good!

Excellent recipe. I cured my own lemons, too.

I thought the strong lemon flavor kind of overwhelmed the flavor of the shrimp.

I have made this recipe several times and it is fantastic!!! I usually can’t find cured lemons so I just use regular lemons that I purée with my immersion blender. My girls would never really shrimp that much but with recipe they gobble it. I recently started using this recipe for cedar plant Tilapia filets. Sooo delish!! Thanks Chef your recipes are wonderful.

This is an excellent recipe. The shrimp had great flavor with the seasonings and the grilling time was perfect. The aioli is fantastic. I keep thinking what else I could use it on. I made this as an appetizer for a wine tasting and it was the hit of the evening.

An aioli sauce MUST have garlic in it, by definition - aioli means "oil and garlic." Also, how much is "2 strips" of preserved lemon? My strips are about 1/6 of the lemon rind. I sliced 2 strips, about 3/4" wide each, because one really wasn't enough. I used fresh lemon juice. Not having fresh tarragon, I used powdered - I think 1/2 powdered spice for the fresh amount is the typical proportion? Still didn't have much "oomph" to it so I added about 3/4 of a tablespoon of creamy, prepared horseradish sauce. Oh, and lots of minced garlic. It turned out to be a nice sauce.

Made in The Florida Keys with Meyer Lemons andKey West Pink Shrimp! Couldn't be tastier!

Really good!! Super flavorful and AMAZINGLY easy.

I used the large shrimp instead. It was a major hit. Will definitely serve again!

Yes, this was so perfect. I loved it and have made it a few times. Thank you so much for the aioli recipe.

Simple yet delicious. Threw this together one night and we were shocked by the results

Awesome