Roasted Shrimp with Creamy Citrus Aioli

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Roasted Shrimp with Creamy Citrus Aioli

The quality of the extra virgin olive oil makes or breaks this aioli. Only use an olive oil that you truly love the taste of. if you aren't a fan of the taste,of the olive oil you have, simply use all canola oil. With regard to the garlic, I used one clove which I thought was sufficient. However, if you really love the flavor of garlic, use another clove!

Prep Time15

Cook Time10

Total Time25

Course: Appetizer

Cuisine: Italian

Servings:

Calories: 292kcal

Author: Nancy Buchanan

Ingredients

Shrimp:
1 lb. 21-30 count shrimp peeled and deveined
2 Tablespoons olive oil
2 Tablespoons fresh rosemary leaves stripped from their stem.
1 teaspoon freshly ground black pepper
½ teaspoon salt
Citrus Aioli
1 egg
1 garlic clove minced
2 teaspoons fresh lemon juice
1 teaspoon fresh orange juice
zest from 1 lemon
zest from 1 orange
½ teaspoon salt
¼ cup canola oil
¼ cup high quality extra virgin olive oil
additional zest for garnish if desired

Instructions

For the aioli: Add the egg, garlic, lemon and orange juice, lemon zest and orange zest to the OXO mixing cup. Pour in the canola and olive oil. Let sit for one minutes until egg and oil fully separate.
Place the immersion blender in the cup, about ¼ inch from the bottom. Turn the blender on to high (5 bars illuminated) and blend, slowly tilting the cup . Blend for 15 to 20 seconds until the mixture is fully emulsified, and the aioli is thick. Taste and adjust seasonings as desired.
For the Shrimp: Pre heat the oven to 400 degrees. Line a sheet pan with foil and spray with cooking spray. Place the shrimp on the sheet pan and drizzele with the olive oil. Season with salt and pepper and the rosemary leaves. Using your hands, toss the shrimp to coat with the oil, salt, pepper and rosemary.
Roast the shrimp for 10 - 12 minutes until pink and cooked through.
Serve the shrimp with the aioli.

Nutrition