Ingredients for Barbecued Shrimp With Garlic Mayonnaise
- Egg
- 1 large egg yolk
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 cup olive oil
- Fresh Parsley
- Lemon Zest
- 1/4 teaspoon black pepper
- 1 pound peeled and deveined jumbo shrimp
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
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How to Make Barbecued Shrimp With Garlic Mayonnaise
- **Garlic Mayonnaise:**
- Combine 1 large egg yolk, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 cloves minced garlic in a blender or food processor.
- Blend for 1 minute until well combined.
- With the motor running, slowly drizzle in 3/4 cup of light olive oil until the mixture emulsifies and thickens into a mayonnaise consistency.
- Transfer the mayonnaise to a small bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 1 hour to allow the flavors to meld. This makes approximately 1 cup of mayonnaise.
- Store any leftover mayonnaise in an airtight container in the refrigerator.
- **Barbecued Shrimp:**
- In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Worcestershire sauce, 1 teaspoon paprika, and 1/2 teaspoon garlic powder.
- Add 1 pound of peeled and deveined shrimp to the marinade.
- Gently toss to coat the shrimp completely.
- Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, stirring occasionally.
- Preheat your grill to medium heat.
- Drain the marinade from the shrimp.
- Lightly oil the grill grates to prevent sticking.
- Grill the shrimp for approximately 5 minutes, turning occasionally, until they turn pink and are cooked through. Do not overcook!
- Serve the barbecued shrimp immediately with a generous dollop of the chilled garlic mayonnaise.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
1g
Fat
36g
Carbs
0g
