Ingredients
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2 slices cured lemon
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½ cup mayonnaise
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1 tablespoon minced fresh tarragon
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1 teaspoon lemon juice
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1 pound extra large shrimp, peeled and deveined
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2 teaspoons olive oil
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1 teaspoon smoked paprika
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½ teaspoon kosher salt
Directions
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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.
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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.
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Preheat an outdoor grill for high heat, and lightly oil the grate.
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Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over shrimp, stir to coat shrimp completely.
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Cook shrimp on the preheated grill until they are bright pink on the outside and meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.
Tips
You can buy cured (preserved) lemons at specialty stores. Or you can make your own.
Nutrition Facts (per serving)
311 | Calories |
25g | Fat |
2g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 311 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 4g | 20% |
Cholesterol 183mg | 61% |
Sodium 1291mg | 56% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 19g | 38% |
Vitamin C 3mg | 3% |
Calcium 40mg | 3% |
Iron 3mg | 16% |
Potassium 186mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.