Updated: Dec 24, 2020
This is a favorite of all of my friends and family, including my 11-year-old "picky eater". The shrimp are tender and the sauce is a perfect balance of sour, spicy, and herbaceous, and the scallion aioli (fancy mayo) just takes it over the top. Whether a meal with some crusty bread and a salad, or an appetizer, this dish will vanish before your eyes. It's just that good.
For the Shrimp:
2-3 lemons, zest and juice
1/2 cup vinegar
1/2 cup olive oil
1 tablespoon Old Bay seasoning
2 tablespoons chopped dill
1 tablespoon chopped parsley
1 tablespoon whole grain mustard
1-2 Fresno chilis (or jalapeno), thinly sliced
2 cloves garlic, minced or grated
1 onion, diced
1 teaspoon salt
1 pound frozen large shrimp, peeled and deveined
For the Aioli:
1/2 cup mayonnaise
1/2 lemon, zest and juice
1 tablespoon sliced scallions
salt and pepper
Bring a large pot of heavily salted water to a boil.
Add shrimp and cook for 4-5 minutes.
Remove shrimp with a slotted spoon and transfer to a large bowl of ice water.
In a large container with a lid, mix the lemon juice and zest, vinegar, olive oil, Old Bay seasoning, dill, parsley, Fresno chili, garlic, onion, and salt.
Remove shrimp from the ice bath and transfer to the container of sauce. Mix well and cover. Refrigerate for at least 3 hours or overnight.
In a small container, mix mayonnaise, lemon zest and juice, scallions, and salt and pepper, and stir to combine. Cover and store in the refrigerator.
Serve shrimp cold with the aioli on the side for dipping.