Follow these steps for perfect results
bamboo skewers
12 inch
olive oil
fresh basil
chopped
mayonnaise
fresh cilantro
chopped
shrimp
medium (size 21/25), peeled and deveined
fresh garlic
chopped
romaine lettuce leaves
fresh lemon juice
honey
Peel and devein the shrimp, leaving only the tail attached.
Thread 4 shrimp onto each bamboo skewer through the center of the tail.
In a flat pan, combine olive oil, basil, and most of the chopped garlic (reserving some for aioli).
Add the shrimp skewers to the marinade, ensuring they are well coated.
Cover the pan and refrigerate for at least one hour.
Prepare the cilantro aioli: In a small mixing bowl, whisk together mayonnaise, lemon juice, cilantro, and honey.
Refrigerate the aioli until ready to serve.
Preheat grill until coals are ready for cooking.
Remove shrimp skewers from the marinade and pat dry with paper towels.
Place shrimp skewers on the grill.
Grill for 3-4 minutes per side, or until shrimp are pink and cooked through.
Place a romaine lettuce leaf on each serving plate.
Arrange one grilled shrimp skewer on top of the lettuce leaf.
Spoon cilantro aioli into small ramekins.
Serve the grilled shrimp skewers with a side of cilantro aioli for dipping.
Expert advice for the best results
Marinate the shrimp for a longer period for more intense flavor.
Use a grill basket to prevent shrimp from falling through the grates.
Everything you need to know before you start
15 minutes
Shrimp can be marinated and aioli made ahead of time.
Garnish with extra cilantro and a lemon wedge.
Serve as an appetizer or light meal.
Pairs well with a side of grilled vegetables.
Crisp and refreshing, complements the shrimp and aioli.
Discover the story behind this recipe
Reflects Polynesian and Asian influences.
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