Grilled Shrimp With Old Bay and Aioli

Name: Grilled Shrimp With Old Bay and Aioli
Yield: 4 servings
Ingredients: ½ cup plus 1 Tbsp. canola oil, plus more for grill; 1 lb. shell-on shrimp (16–20 per lb.); 3 small garlic cloves, finely grated, divided; 1½ tsp. Old Bay seasoning, plus more for serving; ¾ tsp. kosher salt, divided, plus more; 1 large egg yolk; 2 lemons, divided

By Molly Baz

August 7, 2019

Cooked shrimp piled over a bed of aioli with charred lemon halves on the side for squeezing over the lot.

Photo by Chelsie Craig, Food Styling by Pearl Jones, Bowl from Heath Ceramics

Seasoned with Old Bay, a little garlic, and some charred lemons, these grilled shrimp channel classic East Coast fish shack vibes. We highly encourage you eat them with the shells on—the crunchy texture and smoky flavor they pick up from the grill are all part of the pleasure. But if you’d rather not, go ahead and peel ’em before serving. Also, they’re just as delicious chilled as they are hot off the grill, so enjoy them whichever way you like.

Recipe notes

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