Shrimp skewers with spicy aioli
These shrimp skewers disappear fast once they hit the grill. The shrimp turn lightly charred and juicy, the tomatoes soften and burst with sweetness, and the spicy aioli ties everything together with a creamy kick. Easy to throw on the BBQ, but impressive enough for a long outdoor dinner with friends.
If using wooden skewers, soak them in cold water for at least 1 hour to prevent burning.
For the marinade, mix the olive oil with the lemon juice and zest, ginger powder, chili powder, and salt. Toss the shrimp in the marinade and refrigerate, covered, for at least 30 minutes.
For the aioli, crush the garlic and bread together in a mortar until a paste forms. Mix in the chili powder, then whisk in the egg yolk. Slowly drizzle in the olive oil while continuously whisking until a mayonnaise-like consistency forms. Season with a few drops of lemon juice, salt, and pepper.
Thread the shrimp and cherry tomatoes alternately onto the skewers and oil the grill grate.
Grill the skewers over direct heat for 1–2 minutes per side, depending on the size of the shrimp.
Lightly sprinkle smoked paprika over the skewers and garnish with fresh herbs if desired. Serve with the spicy aioli.
