BBQ shrimp with lemon herb aioli
- ¾ cup 180 ml mayonnaise
- 1 1 lemon, zestlemons, zest
- 1 tbsp 1 tbsp fresh parsley, chopped finely
- 1 tbsp 1 tbsp fresh chives, chopped finely
- 1 1 garlic clove, mincedgarlic cloves, minced
- ½ tsp ½ tsp Dijon mustard
- salt and pepper, to taste
- 2 lbs 900 g shrimp, peeled and deveined
- 1 tbsp 1 tbsp chili powder
- 1 tbsp 1 tbsp smoked paprika powder
- 1 tsp 1 tsp onion powder
- 1 tsp 1 tsp garlic powder
- 1 tsp 1 tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 1 tbsp 1 tbsp olive oil
- 4 cups (4¼ oz.) 950 ml (120 g) baby spinach
- 10 oz. 280 g cucumber, sliced or cut into ribbons
- 5 oz. 140 g cherry tomatoes
- 1 tsp 1 tsp chili flakes (optional)
- 2 tbsp 2 tbsp fresh parsley chopped (optional)
- 1 1 lemon, cut into wedgeslemons, cut into wedges (optional)
Easy lemon herb aioli
- Place all ingredients into a small bowl and mix well to combine.
- Cover and let it sit in the fridge for at least 15 minutes to allow the flavors to develop.
- In a large bowl, place the shrimp and all of the spices and toss well to coat the shrimp in the seasoning.
- Heat the olive oil in a heavy grill pan over medium-high heat and add the shrimp (cook in two batches if necessary, to avoid crowding the pan).
- Cook for 2-3 minutes on each side, depending on the size of your shrimp, until cooked through and slightly blackened on the outside.
- Lay shrimp on a bed of spinach, cucumber ribbons, and cherry tomatoes on a serving platter and top with your cooked shrimp.
- Garnish with lemon wedges, chili flakes, and some fresh parsley.
- Serve with a generous dollop of Easy lemon herb aioli
The aioli can be made in advance and will store well in the fridge for up to one week.