Spicy Shrimp Kebabs with Cilantro-Ginger Aioli
Photo: Annabelle Breakey
Serve these kebabs with a sweet rosé, plus crusty bread and grilled or roasted small potatoes to dip into the extra aioli.
How to Make It
Step 1
1
In a medium bowl, mix 1/4 cup lemon juice, the olive oil, 2 tbsp. ginger, 1 1/2 tbsp. garlic, 3/4 tsp. salt, the sugar, and 1/2 tsp. chile flakes. Add shrimp and mix to coat. Cover and chill about 1 hour, stirring once or twice.
Step 2
2
Meanwhile, combine mayonnaise, remaining 1/4 cup lemon juice, 2 tbsp. ginger, 1 1/2 tbsp. garlic, 3/4 tsp. salt, 1/2 tsp. chile flakes, and 1 cup cilantro in a food processor. Whirl until smooth. Scrape aioli into a small bowl, cover, and chill until ready to use.
Step 3
3
Preheat grill to medium-high. Lift shrimp from marinade (discard any remaining marinade), and thread onto metal or soaked-wood skewers, interspersing with cherry tomatoes. Grill kebabs (close lid if using a gas grill), turning once, just until shrimp is opaque but still moist-looking in center of thickest part (cut one to test), 3 to 4 minutes total.
Step 4
4
Transfer kebabs to a platter; garnish with lemon wedges and cilantro sprigs. Serve with cilantro-ginger aioli.
Step 5
5
*We use shrimp often labeled "jumbo" (21 to 25 per lb.). If you use smaller ones, reduce the grilling time slightly.
Step 6
6
Note: Nutritional analysis is per serving with 2 tbsp. aioli.
Ingredients
1/2 cup lemon juice, divided
1/4 cup olive oil
1/4 cup minced ginger, divided
3 tablespoons minced garlic, divided
1 1/2 teaspoons kosher salt, divided
1 teaspoon sugar
1 teaspoon red chile flakes, divided
1 1/2 pounds peeled, deveined large shrimp* (tails on)
1 1/2 cups mayonnaise
1 cup cilantro sprigs, plus a few more for garnish
1 1/2 cups cherry tomatoes
Lemon wedges
Directions
Step 1
1
In a medium bowl, mix 1/4 cup lemon juice, the olive oil, 2 tbsp. ginger, 1 1/2 tbsp. garlic, 3/4 tsp. salt, the sugar, and 1/2 tsp. chile flakes. Add shrimp and mix to coat. Cover and chill about 1 hour, stirring once or twice.
Step 2
2
Meanwhile, combine mayonnaise, remaining 1/4 cup lemon juice, 2 tbsp. ginger, 1 1/2 tbsp. garlic, 3/4 tsp. salt, 1/2 tsp. chile flakes, and 1 cup cilantro in a food processor. Whirl until smooth. Scrape aioli into a small bowl, cover, and chill until ready to use.
Step 3
3
Preheat grill to medium-high. Lift shrimp from marinade (discard any remaining marinade), and thread onto metal or soaked-wood skewers, interspersing with cherry tomatoes. Grill kebabs (close lid if using a gas grill), turning once, just until shrimp is opaque but still moist-looking in center of thickest part (cut one to test), 3 to 4 minutes total.
Step 4
4
Transfer kebabs to a platter; garnish with lemon wedges and cilantro sprigs. Serve with cilantro-ginger aioli.
Step 5
5
*We use shrimp often labeled "jumbo" (21 to 25 per lb.). If you use smaller ones, reduce the grilling time slightly.
Step 6
6
Note: Nutritional analysis is per serving with 2 tbsp. aioli.
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