Bayou Shrimp with Lemon-Rosemary Aioli

 

1/2

cup mayonnaise or salad dressing

2

tablespoons extra-virgin olive oil

1

medium clove garlic, finely chopped

2

to 3 teaspoons lemon juice

1

teaspoon grated lemon peel

1/2

teaspoon chopped fresh rosemary leaves

2

teaspoons extra-virgin olive oil

1

lb uncooked deveined peeled medium shrimp with tails left on (about 32 shrimp)

3/4

teaspoon seafood seasoning

Fresh rosemary sprigs

Lemon wedges

• 1 In small bowl, mix aioli ingredients until well blended.
• 2 Heat 12-inch nonstick skillet over medium-high heat. Add 2 teaspoons oil; tilt skillet to lightly coat bottom. Add shrimp; sprinkle evenly with seafood seasoning. Cook 3 to 5 minutes, stirring frequently, until shrimp are pink.
• 3 To serve, place shrimp and any cooking juices on serving platter. Arrange sprigs of rosemary and lemon wedges on platter. Serve with aioli and if desired, toothpicks.