Seasoned with Old Bay, a little garlic, and some charred lemons, these grilled shrimp generate a classic East Coast feeling. Great for dinner with a side of corn on the cob or serve as a tapas treat with an icy glass of Rosé wine!
Tip : For a faster version, whisk together good-quality mayonnaise, the juice and zest of ½ lemon, 1 finely grated garlic clove, and 1 teaspoon Dijon mustard. While not quite as fresh and vibrant as a traditional aioli, it delivers a similar flavor with minimal effort.
Ingredients
- 1 lb raw shelled shrimp (16-20/lb) about 4 per person
- 1 recipe Garlic Aioli
- 1 1/2 tsp Old Bay Seasoning
- 1 clove garlic grated
- 1/4 tsp kosher salt
- 2 lemons zest and juice of 1/2 lemon remaining lemons to be grilled with shrimp
- 1 tbsp olive oil
Instructions
Gather all ingredients before starting the recipe.
- Prepare the grill for medium-high heat. Lightly oil grate.
- Transfer 1 lb raw shelled shrimp (16-20/lb) to a medium bowl. Add 1 tablespoon oil, two-thirds of the garlic, 1½ teaspoon of Old Bay Seasoning, and 1/4 teaspoon salt. Toss to combine. Set aside for 10–15 minutes while you prepare the aioli.
- Place shrimp on hot grill and cook for 2-3 minutes or until the shrimp begins to turn pink, turn and grill for another 2-3 minutes, the tails should be slightly charred.
- Place lemons, cut in half, cut side down, on the grill at the same time that you place the shrimp on the grill. Allow the lemons to char, serve with grilled shrimp
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