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.