Grilled Shrimp with Citrus Aioli

Ingredients

• 12 oz (340 g) raw jumbo shrimp, peeled and deveined
• 2 tsp (10 mL) extra-virgin olive oil
• 1/4 tsp (1 mL) ground cumin
• Pinch each cayenne pepper and salt

Citrus Aioli

• 1/3 cup (75 mL) light mayonnaise
• 1/2 tsp (2 mL) grated lemon rind
• 1/2 tsp (2 mL) grated lime rind
• 1/2 tsp (2 mL) grated orange rind
• 1 small clove garlic, minced
• 1 pinch cayenne pepper

Preparation

1. In bowl, combine shrimp, oil, cumin, cayenne pepper and salt. Place shrimp on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink and opaque, about 4 minutes. Transfer to plate; refrigerate until cold. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Skewer with toothpicks and serve with Citrus Aioli.

Citrus aïoli

1. In small bowl, whisk together mayonnaise, orange, lemon and lime rinds and juices, garlic and pepper. (Make-ahead: Refrigerate in air-tight container for up to 2 days.)