Ingredients
1/2
cup mayonnaise or salad dressing
2
tablespoons extra-virgin olive oil
1
medium clove garlic, finely chopped
2
to 3 teaspoons lemon juice
1
teaspoon grated lemon peel
1/2
teaspoon chopped fresh rosemary leaves
2
teaspoons extra-virgin olive oil
1
lb uncooked deveined peeled medium shrimp with tails left on (about 32 shrimp)
3/4
teaspoon seafood seasoning
Fresh rosemary sprigs
Lemon wedges
Preparation
In small bowl, mix aioli ingredients until well blended.
Heat 12-inch nonstick skillet over medium-high heat. Add 2 teaspoons oil; tilt skillet to lightly coat bottom. Add shrimp; sprinkle evenly with seafood seasoning. Cook 3 to 5 minutes, stirring frequently, until shrimp are pink.
To serve, place shrimp and any cooking juices on serving platter. Arrange sprigs of rosemary and lemon wedges on platter. Serve with aioli and if desired, toothpicks.
