Grilled Shrimp with Garlic Saffron Aoli and Old Bay

This grilled shrimp is summer on a plate.

Ingredients

For the Shrimp

1. 2 lbs raw jumbo shrimp (21/25 CT), deveined but with the shells on (shells on is important)
2. Old Bay Seasoning (or any Cajun seasoning of choice), approximately 2 teaspoons
3. 2 limes, halved, for serving (for bonus points, grill them on the hot grill along with the shrimp, cut side down, 1 or 2 minutes, until lightly charred. You’re welcome).

For the Garlic Saffron Aoli

1. 1 egg
2. 3 cloves garlic, grated on a microplane zester (or pressed)
3. Juice and zest of 1 lemon
4. Pinch kosher salt
5. Pinch saffron threads
6. 1 tablespoon boiling water
7. 1 – 1.5 cups vegetable oil

Special Equipment

1. Immersion Blender
2. Instant Read Thermometer
3. Skewers

Instructions

For the Garlic Saffron Aoli

1. In the bottom of a beaker or jar just large enough to fit the head of your immersion blender, combine egg, garlic, lemon juice and zest and pinch of kosher salt.
2. Add saffron threads
3. Add 1 tablespoon boiling water
4. Add olive oil
5. Plunge head of immersion blender to the bottom of the jar or beaker and pulse once or twice to combine; then, turn it on – as the emulsion forms, slowly lift the head of the immersion blender (Confused? Check out this 1:37 video by J. Kenji Lopez for a visual.)

For the Shrimp

1. In a large mixing bowl, toss shrimp and Old Bay Seasoning
2. Skewer shrimp with the shells on (you want to grill them with the shells on to protect them from the heat of the grill – otherwise, they’ll stick and have the texture of pencil erasers – no good).
3. Heat grill to high heat; grill shrimp until pink and no longer translucent, turning once and until internal temperature reaches 140°F
4. Transfer shrimp to a clean mixing bowl; add approximately 1 tablespoon of the garlic aoli, and toss to coat.
5. To serve: spread aoli out on a serving platter, plate shrimp on top of aoli; squeeze lime juice over shrimp