Chilled Grilled Shrimp with Aioli


Servings: 4


For the shrimp
  • 1 pound large shrimp, shelled and deveined
  • 3 tablespoons olive oil
  • 1/4 teaspoon fennel pollen
  • 1 lemon
  • salt and pepper
For the aioli
  • 4 garlic cloves, peeled and finely chopped
  • 2 egg yolks
  • 1/8 teaspoon sea salt
  • 1 cup good virgin olive oil
  • 1 teaspoon lemon juice


For the shrimp
  1. Toss the shrimp with the oil and the juice of the lemon, and season with fennel pollen, salt and pepper.
  2. Grill the shrimp over hot coals, turning once, until they are just cooked through.
  3. Chill the shrimp for at least 2 to 3 hours before serving with the aioli.
For the aioli
  1. Add the garlic and salt to a food processor or blender and process until smooth.
  2. Add the egg yolks and lemon juice, then pulse 3 or 4 times.
  3. Now with the machine running, slowly add the olive oil to the egg yolk mixture until thick.
  4. The aioli should be like thin mayonnaise. If it becomes too thick, you can add a little warm water, one teaspoon at a time.

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