Bayou Shrimp with Lemon-Rosemary Aioli

A cool and creamy garlic mayonnaise complements sizzling seasoned shrimp.

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Prep Time 15 min
Total Time 15 min
Servings 32

Ingredients

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

Shrimp

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

Garnish, if desired

: Fresh rosemary sprigs

: Lemon wedges

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Directions

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.

EXPERT TIPS

Expert Tips

For more color and interest, serve these shrimp with strips of red and green bell pepper or small broccoli florets, and use the aioli as a vegetable dip as well.

This flavorful appetizer can be served hot or cold.

Got questions? Our experts have the answers. Ask Betty now.