Perfectly Grilled Shrimp with Sriracha Aioli

For the Shrimp

  • 1 lb fresh shrimp; peeled, deveined, tails intact
  • 1-2 Tbsp creole or blackening spice
  • 3 Tbsp olive oil
  • Salt; as needed

For the Aioli

  • 2 egg yolks
  • 1 tsp Dijon mustard
  • Juice of 1/2 lemon
  • 2 Tbsp water
  • 1 clove garlic; minced or pressed
  • 400 ml vegetable oil
  • 1 Tbsp sriracha, or more to taste

Need we say more?!

In a large bowl or in the basin of a food processor, combine the egg yolks, mustard, lemon juice, water and garlic.  Mix well to combine.  Very slowly begin to emulsify your oil, whisking/blending constantly in one direction.  Continue adding the oil in a thin steady stream until it is all incorporated.  If the aioli becomes very thick, add a Tbsp of water.  When all the oil is incorporated, add the sriracha and combine.  Season to taste with salt and pepper, if needed.