Last Chance BBQ

Grilled Shrimp with Old Bay and Aioli
(aka, finger lickin' good)

Serves 4

  • 1/2 cup plus 1 tbsp canola oil, plus more for grill
  • 1 lb shell-on shrimp
  • 3 small garlic cloves, finely grated, divided
  • 1 1/2 tsp Old Bay seasoning, plus more for serving
  • 3/4 tsp kosher salt, divided
  • 1 large egg yolk
  • 2 lemons, divided

Prepare grill for medium-high heat and oil grate.

Prep shrimp by using kitchen shears to snip down back of each shrimp, stopping at the tail. This will make it easier to take off the shells later. Pop shrimp in a bowl and mix in 2/3rds of the garlic, 1 1/2 tsp Old Bay, and 3/4 tsp salt. Let sit for 10-15 minutes. 

In a separate bowl, whisk egg yolk and remaining garlic together. Grate 1 tsp lemon zest into egg mixture. Continue whisking and gradually stream in 1/2 cup oil until thick and pale yellow. Stir in the juice from one lemon half. Season well with salt. 

Cut remaining lemon in half. Grill shrimp and three lemon halves (cut side down) until shells are golden brown and charred in some spots. The lemons should become deeply caramelized. The process should take about 1-2 minutes. 

Spread aioli on a platter. Arrange shrimp and charred lemons over. Season lightly with more Old Bay. 


This recipe is from Bon Appetit

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