Grilled Shrimp with Orange Aioli

Name: Grilled Shrimp with Orange Aioli
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 lb. shrimp; 1/4 c. extra-virgin olive oil; 1 tbsp. fresh orange juice; 2 clove garlic; Freshly ground pepper; 1 1/2 c. mayonnaise; 3 tbsp. fresh orange juice; 2 tsp. finely grated orange zest; 2 tsp. honey; 1 clove garlic; kosher salt

Published: Sep 3, 2008

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Yields:

Total Time:

1 hr 30 mins

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Recipe By: Melissa Clark Three simple ingredients in this creamy aioli (orange, honey and garlic) evoke the flavors of Provence.

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Ingredients

2 lb. shrimp
1/4 cup extra-virgin olive oil
1 Tbsp. fresh orange juice
2 clove garlic
Freshly ground pepper
1 1/2 cups mayonnaise
3 Tbsp. fresh orange juice
2 tsp. finely grated orange zest
2 tsp. honey
1 clove garlic
kosher salt

Directions

1. Step 1Marinate the shrimp: In a medium bowl, toss the shrimp with the olive oil, orange juice, garlic and a generous pinch of pepper. Cover and refrigerate the shrimp for 1 hour or overnight.
2. Step 2Make the aioli: Meanwhile, in a medium bowl, whisk the mayonnaise with the orange juice, orange zest, honey and garlic; season with salt.
3. Step 3Light a grill or preheat a grill pan. Thread the shrimp onto 6 pairs of bamboo skewers and season with salt. Grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, 5 to 6 minutes. Transfer the shrimp skewers to plates and serve with the aioli.
4. Step 4Make Ahead: The aioli can be refrigerated for up to 2 days.
5. Step 5Wine Recommendation: The orange accent in both the marinade and the aioli for these shrimp raises the opportunity for an unusually sympathetic wine pairing, since the Muscat grape often has a scent that's described as being like orange or tangerine blossoms. Most Muscats are sweet, but a few are dry (and very good, too), like the fragrant, juicy 2005 Cantina di Venosa Terre di Orazio from Italy's Basilicata region.