Shrimps with Aioli

Ingredients

• 5 large cloves of garlic
• 3 egg yolks
• 1 tsp sharp mustard
• Salt
• white pepper
• 300 ml olive oil
• 0.5 tbsp lemon juice
• 2 Cloves of garlic
• 600 g peeled giant shrimp (except the tail fin) and deveined
• olive oil
• Salt
• Pepper (freshly ground)
• 2 tbsp freshly chopped parsley
• 1 untreated lemon (halved and sliced)

Instructions

1. 1.

   Let all Aioli ingredients sit at room temperature until they reach room temperature. Peel the garlic cloves and crush them. Add the egg yolks, mustard, a pinch of salt and pepper. Whisk everything in a large bowl until it becomes white‑creamy. Gradually add the olive oil first drop by drop, then slowly while continuously whisking. Always fully incorporate each addition before adding more. Finally stir in the lemon juice. Season with salt and refrigerate until serving.

2. 2.

   Peel and finely chop the garlic for the shrimp. Wash the shrimp, pat dry, and sear them in a hot pan with 2 tbsp oil for 2–3 minutes on all sides. Season with salt and pepper, add the garlic and parsley, let it wilt briefly, flip the shrimp, and serve plated with lemon slices and Aioli. Sprinkle with chili flakes if desired.