I'm back with a simple recipe that's great as an appetizer. The aioli sauce caught my eye on the Milk and Eggs website, so I absolutely had to get it! Check out this recipe, which I adapted from: http://www.cbc.ca/bestrecipes/recipes/grilled-shrimp-with-citrus-aioli
Grilled Shrimp with Aioli Sauce
You will need:
12 oz raw jumbo shrimp, peeled and de-veined
2 tsp extra-virgin olive oil
¼ tsp ground cumin
One pinch each of cayenne pepper and salt
Lemon, lime, and cilantro for garnish
Prep time: 15 minutes. Serves 2.
1. In a bowl, combine shrimp, oil, cumin, cayenne pepper and salt.
2. Place shrimp on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink and opaque, about 4 minutes total. I used a panini grill in this recipe since I did not have a grill.
3. Transfer to plate and garnish. Serve room temperature (or refrigerate if desired) with aioli sauce.