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🍽️ Grilled Shrimp Skewers with Fresh Aioli

955 kcal · 30 min · 4 servings

Ingredients

• 0.5 untreated lemon
• 5 large garlic cloves
• 3 egg yolks
• 1 tsp hot mustard
• salt
• white pepper
• 300 ml olive oil
• 500 g tiger shrimp (deveined, cooked)
• 1 garlic clove
• 4 tbsp olive oil
• 1 lemon (juice)
• 1 large green bell pepper
• 4 small button mushrooms
• 8 cherry tomatoes
• 8 pearl onions (jar)
• 8 rosemary sprigs
• salt
• lemon wedges (for serving)

Instructions

1. 1. Rinse the shrimp under cold water and pat them dry with a kitchen towel.
2. 2. Peel the garlic clove and press it directly into the olive oil.
3. 3. Stir the lemon juice into the oil and garlic mixture.
4. 4. Add the shrimp to the marinade and mix well so they are coated all over.
5. 5. Cover the bowl and place it in the refrigerator for about 30 minutes to let the shrimp marinate.
6. 6. Wash the bell pepper under running water.
7. 7. Remove the white membranes and seeds from the bell pepper.
8. 8. Cut the bell pepper flesh into cubes of about 2 centimeters.
9. 9. Clean the mushrooms and cut them in half.
10. 10. Wash the tomatoes thoroughly.
11. 11. Let the pearl onions drain well in a sieve.
12. 12. Rinse the rosemary briefly and shake it dry.
13. 13. Pluck the needles from the rosemary sprigs and set the woody stems aside.
14. 14. Roughly chop the rosemary needles.
15. 15. Wash the lemon under hot water and rub it dry.
16. 16. Peel the lemon zest using a zester.
17. 17. Squeeze the lemon to extract the juice.
18. 18. Peel the garlic cloves for the aioli and press them through.
19. 19. Add the egg yolks, mustard, a pinch of salt, and pepper to a large bowl.
20. 20. Whisk the ingredients in the bowl with a whisk until white and creamy.
21. 21. Add the oil drop by drop at first, and then slowly in a thin stream.
22. 22. Whisk continuously while adding the oil until it is fully incorporated.
23. 23. Stir the lemon juice into the aioli at the end.
24. 24. Season the aioli with salt to taste.
25. 25. Fill the aioli into small bowls.
26. 26. Garnish the aioli with the lemon zest.
27. 27. Keep the aioli cold until you serve it.
28. 28. Preheat your grill.
29. 29. Take the marinated shrimp out of the refrigerator.
30. 30. Thread three shrimp onto each rosemary sprig.
31. 31. Alternate the shrimp with the bell pepper pieces, pearl onions, tomatoes, and mushrooms.
32. 32. Place the skewers on the hot grill.
33. 33. Grill the skewers for about 5 minutes, turning them halfway through.
34. 34. Sprinkle the skewers with the remaining rosemary needles while grilling.
35. 35. Serve the grilled skewers together with the cold lemon aioli.

Nutrition per serving

• kcal: 955
• Protein: 30 g · Fett/Fat: 86 g · Carbs: 17 g