Shrimp cocktail is a big part of my life. I love making it when entertaining because it’s a great make ahead option that everyone loves. And by love I mean people lose their minds a little when it comes to shrimp cocktail. I’ve learned to only put it out a little at a time otherwise the shrimp is gone before people even get their drinks. My dad has been known to park it at a shrimp cocktail setup and do some serious damage.
This shrimp app is, dare I say, even better than shrimp cocktail because it has been summer-ized and Persian-ized. It gets some summer love through a little trip on the grill. Grilled shrimp is such a gift I ate so many hot off the grill while I was making this I’m surprised there was any left for the party. And next to the sunshiney colored saffron aioli the shrimp was even more enticing. I’m not a huge aioli fan because I think mayonnaise is horrifying but when you make it from scratch it is way more appealing especially when saffron is involved. Serve this alongside a little spiked lemonade like I did and you are good to go.
- 1 pound peeled and deveined shrimp
- 3 tablespoons olive oil (plus more for grill)
- 0.25 teaspoon saffron threads
- 0.5 cup olive oil
- 1 egg yolk
- 1 tablespoon lemon juice
- 0.25 teaspoon minced garlic
- Optional: lemon wedges
- Grind saffron threads down in a mortar and pestle. Add 1 tablespoon warm water and combine.
- Add saffron liquid, egg yolk, lemon juice and oil to large bowl and combine.
- Using immersion blender, blend until aioli has slightly thickened (it will thicken more after sitting). Add garlic and pinch of salt to taste.
- Set aioli in air tight container in refrigerator for at least one hour.
- Meanwhile, heat a grill over high heat and grease with oil. Pat shrimp dry, then toss with olive oil, a few teaspoons of salt and pep. Grill shrimp a few minutes on each side depending on size of shrimp until just cooked through. Can keep shrimp in an airtight container in fridge until ready to serve.
- Serve shrimp with saffron aioli and lemon wedges.
Inspired by HonestCooking