Ingredients:
16 bamboo skewers, 12 inch
1 cup olive oil
1 teaspoon chopped fresh basil
1 cup mayonnaise
1 teaspoon chopped fresh cilantro
16 medium shrimp ( size 21/25)
3 teaspoons chopped fresh garlic
4 romaine lettuce leaves
2 ounces fresh lemon juice
1/2 ounce honey
Directions:
Peel and devein the shrimp, leaving only the tail attached.
Take 4 shrimp for each bamboo skewer and skewer through the the center of the tail and set aside.
In a 12″ flat pan mix the olive oil, basil and 2 teaspoon of chopped garlic.
Add the shrimp to the olive oil, marinate, cover and place in cooler for at least one hour.
For Aioli: Mix the mayonnaise, lemon juice, cilantro and honey in a small mixing bowl and keep cool until ready to serve.
Light coals on grill until ready to cook.
Take shrimp skewers out of marinade, lightly dry on paper towel and place on grill.
Cook on each side 3-4 minutes or until pink.
For each serving, place one lettuce leaf on a plate and put one grilled shrimp skewer on top of lettuce.
Put 3 oz of cilantro aioli in a small ramekin and place next to the gripped shrimp for dipping and serve.
Servings: 4
Time preparation: 35 min.
Time total: 43 min.