Wood Grilled Jumbo Shrimp Recipe
market salad, lemon-basil aioli, fennel agrodolce, toasted almonds
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Ingredients
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Shrimp
Market Salad
Lemon-Basil Aioli
Fennel Agrodolce
Toasted Almonds
Method
Preparation of Fennel Agrodolce
Make the Agrodolce
In a saucepan, combine sliced fennel, sugar, red wine vinegar, water, and salt. Bring to a simmer and cook until fennel is tender, about 10 minutes. Set aside to cool.
Preparation of Lemon-Basil Aioli
Make the Aioli
In a blender, combine mayonnaise, fresh basil, lemon zest, garlic clove, and salt. Blend until smooth and set aside.
Preparation of Shrimp and Salad
Prepare the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle with a little olive oil and season with salt and pepper to taste.
Toast the Almonds
In a dry skillet over medium heat, toast sliced almonds until golden brown, about 3-5 minutes. Stir frequently to avoid burning.
Assembly
Serve
On a plate, arrange the market salad, top with grilled jumbo shrimp, drizzle with lemon-basil aioli, and garnish with fennel agrodolce and toasted almonds.