Mai Kais Grilled Garlic Shrimp With Cilantro Aioli Recipes

MAI-KAI'S GRILLED GARLIC SHRIMP WITH CILANTRO AIOLI

Steps:

• Peel and devein the shrimp, leaving only the tail attached.
• Take 4 shrimp for each bamboo skewer and skewer through the the center of the tail and set aside.
• In a 12" flat pan mix the olive oil, basil and 2 teaspoon of chopped garlic.
• Add the shrimp to the olive oil, marinate, cover and place in cooler for at least one hour.
• For Aioli: Mix the mayonnaise, lemon juice, cilantro and honey in a small mixing bowl and keep cool until ready to serve.
• Light coals on grill until ready to cook.
• Take shrimp skewers out of marinade, lightly dry on paper towel and place on grill.
• Cook on each side 3-4 minutes or until pink.
• For each serving, place one lettuce leaf on a plate and put one grilled shrimp skewer on top of lettuce.
• Put 3 oz of cilantro aioli in a small ramekin and place next to the gripped shrimp for dipping and serve.

SPICY TOASTED GARLIC AIOLI SHRIMP

Steps:

• To make the aioli: Warm the olive oil over low heat in a large skillet. Add the garlic, paprika, and cayenne pepper and toast until the garlic is fragrant, about 3 minutes. Remove the pan from the heat and add the vegetable oil then transfer the mixture to a measuring cup.
• Combine the egg yolks, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper in a food processor, blender or mixing bowl. Gradually incorporate the garlic mixture, processing, blending, or whisking continuously as you emulsify. Chill the aioli thoroughly.
• To poach the shrimp: Combine 1 1/2 quarts of water with 5 bay leaves, the lemon juice, wine, cayenne pepper and salt in a large saucepan. Bring the poaching liquid to a simmer over medium-high heat. Add the shrimp and cook until they are pink, firm and opaque, about 5 minutes. Drain the shrimp and allow them to cool.
• Put the shrimp in a bowl. Add aioli and mix well. Spoon the shrimp onto plates and serve.

GRILLED SHRIMP WITH LEMON AIOLI

Steps:

• Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
• Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely.
• Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.

GRILLED-SHRIMP GRAND AIOLI

Steps:

• Bring a pot filled with 1 inch of water and lined with a steamer basket to a boil. Add potatoes and steam, covered, until tender and easily pierced with the tip of a knife, 12 to 15 minutes. Transfer to a colander.
• Add beans and eggs to pot and steam, covered, until beans are bright green and crisp-tender, and eggs are set with jammy yolks, 7 to 8 minutes. Transfer beans and eggs to colander with potatoes; let cool completely. Halve potatoes and peel eggs. Cover and refrigerate potatoes, eggs, and beans until ready to serve, or up to 1 day.
• Preheat grill to medium-high. Skewer shrimp, brush with oil, and season generously with salt and pepper. Grill, flipping once, until opaque and just cooked through, 4 to 5 minutes total. Meanwhile, brush flatbreads with oil and grill, flipping once, until warm and lightly charred in places, about 2 minutes total.
• Transfer grilled shrimp and flatbreads to a large platter or board along with potatoes, beans, cucumbers, lettuce leaves, sauce, vinaigrette, and flaky salt. Halve eggs and add to platter; serve.