Grilled Shrimp with Citrus Aioli
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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