su-Spicy Shrimp Kebabs with Cilantro-Ginger Aioli Image

Photo: Annabelle Breakey

YieldsServes 4 or 5Total Time1 hr 40 mins
AuthorSara Schneider

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.

Spicy Shrimp Kebabs with Cilantro-Ginger Aioli