Recipe by Chef John
"You'll notice a glaring lack of ingredients in this recipe. Thanks to the intensely flavored cured lemons, the aioli sauce needs little more than some fresh tarragon to reach its full potential. Having said that, you are well within your rights to toss in some garlic or hot pepper if you're in the mood."
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minced fresh tarragon
extra large shrimp, peeled and deveined
This is a very simple an amazing recipe especially if you make a little extra aioli and brush it on as soon as you take them off the grill. A+ - especially the smoked paprika, which gives a nice little smokey flavor.
Wonderful recipe Chef John. Definitely worth more than 5 stars. Thanks for posting.
Absolutely delicious. The combo of preserved lemons and smoked paprika takes me back to Andalucía on a warm spring evening. Thanks Chef John...another winner.
this is really good.. cured or preserved lemons are easy to make, just have to do it ahead of time. look up the recipe - it's easy to find.
Chef John you are to be commended, a great recipe and I would give it 10 stars if I could. Thank you for sharing.
I use my traditional Moroccan preserved lemons for this recipe and it gives it a great zing!!!
The sauce is interesting and good, although I feel it's lacking some flavor depth (says the girl who never really cooks -- take that with a grain of salt). The shrimp were simple and delicious -- they were gone within 5 minutes at a bbq filled with all kinds of beef, chicken, etc. grilled on the barbi. If you like shrimp, you'll love this. Eat it!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Shrimp with Lemon Aioli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 227
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