Grilled Shrimp with Citrus Aioli
Grilled Shrimp with Citrus Aioli
Photography by Matthew Kimura
- Portion size: 4
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 152 |
| pro | 13 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 0 |
| chol | 103 mg |
| sodium | 241 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 12 |
| vit A | 3 |
| vit C | 7 |
| folate | 2 |
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.
Ingredients
- 12 oz 12ozraw jumbo shrimp, peeled and deveined
- 2 tsp 2tspextra-virgin olive oil
- 1/4 tsp 1/4tspground cumin
- Pinch each Pinch eachcayenne pepper and salt
- Citrus Aioli:
- 1/3 cup 1/3cuplight mayonnaise
- 1/2 tsp 1/2tspgrated lemon rind
- 1/2 tsp 1/2tspgrated lime rind
- 1/2 tsp 1/2tspgrated orange rind
- 1 1small clove garliccloves of garlic, minced
- 1 Pinch 1Pinchpepper
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
