Name: Grilled Shrimp with Orange Aioli
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 -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Grilled Shrimp with Orange Aioli

1. 2 lb. shrimp -

2. 1/4 c. extra-virgin olive oil -

3. 1 tbsp. fresh orange juice -

4. 2 clove garlic -

5. Freshly ground pepper -

6. 1 1/2 c. mayonnaise -

7. 3 tbsp. fresh orange juice -

8. 2 tsp. finely grated orange zest -

9. 2 tsp. honey -

10. 1 clove garlic -

11. Kosher salt -

How to cook deliciously - Grilled Shrimp with Orange Aioli

1. Stage

Marinate 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. Stage

Make the aioli: Meanwhile, in a medium bowl, whisk the mayonnaise with the orange juice, orange zest, honey and garlic; season with salt.

3. Stage

Light 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. Stage

Make Ahead: The aioli can be refrigerated for up to 2 days.

5. Stage

Wine 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.