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jumbo shrimp olive oil garlic fresh cilantro chili peppers ground cumin paprika honey lime juice romaine lettuce cucumber avocado lemon juice AIOLI garlic mayonnaise
Viewed: 32 - Published at: 6 months agoIngredients
- 24 None jumbo shrimp, peeled and deveined, tails intact
- 1/4 cup plus 2 tbsp olive oil
- 3 cloves garlic, crushed
- 1 tbsp finely chopped fresh cilantro
- 2 None fresh small red Thai chili peppers, finely chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp honey
- 1 tbsp lime juice
- 1 None Romaine lettuce, torn
- 1 medium cucumber, peeled, halved lengthwise and thinly sliced
- 1 None avocado, cubed
- 2 tsp lemon juice
- None None FOR THE AIOLI
- 1 None garlic bulb
- 2/3 cup mayonnaise
Method
- Combine shrimp, 1/4 cup oil, garlic, cilantro, chili pepper, spices, honey and lime juice in a large bowl. Cover; refrigerate 30 mins.
- Meanwhile, for the aioli, preheat the oven to 350°F. Cut top off garlic bulb. Drizzle bulb with a little olive oil and wrap in foil. Roast in a small baking dish, uncovered, about 25 mins or until tender. Cool. Squeeze garlic from each clove; mash to a paste in a small bowl. Stir in mayonnaise; season to taste.
- Remove shrimp from marinade; cook on heated oiled grill pan (or on the grill) until browned and cooked through.
- Combine lettuce, cucumber and avocado in medium bowl; drizzle with combined 2 tbsp oil and lemon juice. Season to taste.
- Serve shrimp with salad and aioli.
