Grilled, Chilled Shrimp with an Adobo Aioli

You can certainly serve these by themselves, just dynamite.  I added the aioli, because I wanted there to be a heat note that I thinks adds to the shrimp.  And, let's face it, it always fun to dip our food into something.  Enjoy!

Shrimp

2# large shrimp (16 to 20 per pound), peeled and deveined

3 cloves garlic, minced
1 medium yellow onion, small diced
1/4 C. minced fresh parsley
1/4 C. Minced fresh basil
1 tsp dry mustard
2 tsp Dijon mustard
Sea salt and freshly ground black pepper, to taste
1/4 C. olive oil
1 lemon, juiced

Adobo Aioli:
1/4 C. mayonnaise
1 Tbsp. Chipotle peppers in Adobo
squeeze lemon juice
1 clove garlic, minced

Make the aioli by combining all the ingredients in a small bowl.  Reserve in the refrigerator, can be made 3-4 days ahead of time.

 

For the shrimp, combine all the ingredients in a large mixing bowl and allow them to marinate for 1 hour room temperature or cover and refrigerate for up to 2 days.

Heat grill and brush with oil to prevent sticking.

 Skewer shrimp.  Grill the shrimp for only 1 1/2 minutes on each side. Plate, serve with dipping sauce, and enjoy!