Grilled Shrimp Chile Aioli

Grilled Shrimp w/ Smoky Chile Aioli

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Grilled Shrimp with Smoky Chile Aioli

Makes 4 Appetizer Servings
Kabinet Riesling

Succulent grilled shrimp with charred lemons for squeezing over them and a smoky, deep chile aioli. Beautiful on the plate and delicious!

Grilled Shrimp w/ Smoky Chile Aioli
  • 1lb Large Shrimp
  • 2 Lemons, cut in half width-wise
  • Granulated Sugar
  • Smoked Chile Aioli:
  • 1 Pasilla Negro Chile
  • 1 Ancho Chile
  • 1 Guajillo Chile
  • 1 tbsp + ½ tsp Sherry Vinegar
  • 1 clove Garlic
  • ½ tbsp. Dijon Mustard
  • ½ tsp Salt
  • 2 tbsp Water
  • ½ tsp Honey
  • 2 Egg Yolks
  • ¾ cup Canola Oil
  • Shrimp Stock:
  • Shells from the Shrimp
  • 2 sprigs Fresh Thyme
  • 4-5 Flat Leaf Parsley Sprigs
  • 1 tbsp Shallot
  • 2 ½ cups Water



Take the shells off the shrimp, up to the tails.  Devein the shrimp.  Reserve the shells, don’t throw them away!


Toast the shrimp shells in a dry pot, stirring occasionally so they don’t scorch, until dry & aromatic.


Add the other shrimp stock ingredients to the pot & simmer for 20-30 minutes.


Toast the chilies in a dry pan until aromatic.  Tear them apart and shake out the seeds, discarding them.


Rehydrate the chilies in the shrimp stock.  Discard the reconstituting liquid.


Make the Aioli: In a food processor combine all the aioli ingredients except the egg yolks and oil.  Blend to a smooth puree, then add the eggs.  While continuing to process, slowly drizzle in the canola oil until a smooth emulsion forms.


Sprinkle the cut inner portions of the lemons with granulated sugar.  Lay them in a smoking hot skillet, cut-side down & cook until the sugar has caramelized & burnt.  Immediately remove them from the pan & take the pan off the heat (deglaze the pan with water to make it easier to clean).


Skewer the shrimp on two skewers.  Sear them in an oiled pan until they’re golden brown on the bottom, then flip them and briefly cook the other side.


Serve the shrimp skewers with the chile aioli and burnt lemons (for squeezing over them).

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