Grilled Shrimp with Citrus Aioli

Tested Till Perfect

To whet appetites, sip some chilled white wine while enjoying cold grilled shrimp with a refreshing citrus dipping sauce. Use a variety of citrus fruit or use 1-1/2 tsp (7 mL) grated rind and 1 tbsp (15 mL) juice of either orange, lemon or lime.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 152
pro 13 g
total fat 9 g
sat. fat 1 g
carb 3 g
fibre trace
chol 103 mg
sodium 241 mg
% RDI: -
calcium 3%
iron 12%
vit A 3%
vit C 7%
folate 2%
    12 oz (375 g) raw jumbo shrimp, peeled and deveined
    2 tsp (10 mL) extra-virgin olive oil
    1/4 tsp (1 mL) ground cumin
    Pinch each cayenne pepper and salt
    Citrus Aioli:
    1/3 cup (75 mL) light mayonnaise
    1/2 tsp (2 mL) each grated orange, lemon and lime rind
    1 tsp (5 mL) each orange, lemon and lime juice
    1 small clove garlic, minced
    Pinch pepper

Preparation:

Citrus Aioli: In small bowl, whisk together mayonnaise, orange, lemon and lime rinds and juices, garlic and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

In bowl, combine shrimp, oil, cumin, cayenne pepper and salt. Place shrimp on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink and opaque, about 4 minutes. Transfer to plate; refrigerate until cold. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Skewer with toothpicks and serve with Citrus Aioli.

Source

Canadian Living Magazine: June 2004





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