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Prep 15min
Total15min
Servings32
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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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Steps
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.
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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.
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