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Recipe Detail Page
Grilled Shrimp and Asparagus with Preserved Lemon Aïoli
Early Summer 2024
In this tasty dipping platter, shrimp are grilled then tossed in a caper-spiked green sauce for maximum flavour, while asparagus is thrown on the grill dry for the best texture. They’re both swiped in a thick aïoli amped up with preserved lemon. Adding baking soda to shrimp is an Asian technique that helps firm up the texture.
Serves 6 to 8
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) baking soda
1 lb (455 g) extra-jumbo (16/20) shrimp, peeled with tails left on, deveined
Salt to taste
1/2 cup (125 mL) roughly chopped Italian parsley
2 tsp (10 mL) chopped garlic
2 tsp (10 mL) capers
1/3 cup (80 mL) olive oil, divided
2 tbsp (30 mL) fresh lemon juice
1 large bunch thick local asparagus, about
1 1/3 lbs (605 g), woody ends trimmed
Freshly ground pepper to taste
Preserved Lemon Aïoli (recipe follows)
1. Combine sugar and baking soda in a medium bowl. Add shrimp and toss to coat. Season with salt. Place shrimp in a colander set over a bowl for 1 hour at room temperature or in fridge for up to 3 hours.
2. Combine parsley, garlic and capers in a mini food processor, and pulse until well combined. Add 3 tbsp (45 mL) olive oil. Pulse, scraping down sides as needed, until you have a loose sauce. Season with salt to taste. Set aside.
3. Preheat grill on high heat.
4. While grill is heating, toss shrimp with 1 tbsp (15 mL) olive oil and thread tightly onto metal skewers. Grill shrimp until lightly browned and just cooked through, about 2 1/2 minutes per side. Remove from heat and drizzle with lemon juice.
5. Grill asparagus, turning occasionally, until the spears turn bright green and are beginning to soften, about 3 minutes. Transfer to a baking sheet. Toss with remaining 1 tbsp (15 mL) olive oil. Season with salt and pepper. Return to grill. Cook, turning occasionally, until lightly charred and tender-crisp, about 1 minute more. Transfer to a serving platter.
6. Remove shrimp from skewers into a bowl. Add green sauce and toss. Transfer to platter with asparagus and serve with Preserved Lemon Aïoli.
Serves 6 to 8
PRESERVED LEMON AÏOLI
Moroccan-style preserved lemons (and a bit of their brine) give this aïoli a depth of flavour you can’t get from fresh lemons. Look for them at gourmet food shops.
2 large egg yolks
2 cloves garlic, grated
1 whole small preserved lemon, rinsed, seeded, chopped, about 4 tsp (20 mL)
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) preserved lemon brine
1 1/4 cups (310 mL) canola oil
Salt to taste
1. In a food processor, combine egg yolks, garlic, preserved lemon, lemon juice and brine. Process until smooth and uniform. With motor running, add canola oil in a slow, steady stream until it is fully incorporated and emulsified. Taste and season with salt, if necessary. Transfer to an airtight container. Refrigerate up to 5 days.
Makes 1 1/2 cups (375 mL)
