Chilled Grilled Shrimp with Aioli by Mark Sapienza Recipe from BostonChefs.com - recipes from Boston's best chefs and restaurants in Boston

Chef Mark Sapienza

Executive Chef Mark Sapienza has been with the Langham Hotel, Boston (formerly Le Meridien) since 1998. The Massachusetts native's appointment marked the first time in ...

You can find Chef Mark Sapienza at Cafe Fleuri, Bond Restaurant | Lounge

recipes » Chilled Grilled Shrimp with Aioli

Chilled Grilled Shrimp with Aioli

by Chef Mark Sapienza

Serves 4

Ingredients

For the shrimp

1 pound large shrimp, shelled and deveined
3 tablespoons olive oil
1/4 teaspoon fennel pollen
1 lemon
salt and pepper

For the aioli

4 garlic cloves, peeled and finely chopped
2 egg yolks
1/8 teaspoon sea salt
1 cup good virgin olive oil
1 teaspoon lemon juice

Directions

For the shrimp

Toss the shrimp with the oil and the juice of the lemon, and season with fennel pollen, salt and pepper.
Grill the shrimp over hot coals, turning once, until they are just cooked through.
Chill the shrimp for at least 2 to 3 hours before serving with the aioli.

For the aioli

Add the garlic and salt to a food processor or blender and process until smooth.
Add the egg yolks and lemon juice, then pulse 3 or 4 times.
Now with the machine running, slowly add the olive oil to the egg yolk mixture until thick.
The aioli should be like thin mayonnaise. If it becomes too thick, you can add a little warm water, one teaspoon at a time.

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