Spiced Shrimp Kabobs with Yogurt Aioli

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

15

Jumbo Shrimp , peeled, deveined

1/2 cup

Greek Yogurt

1 clove

Garlic , grated

1

Lemon , zested, juiced

1/4 tsp zest and 1/2 tsp juice per 4 servings

1/2 tsp

Dried Parsley

3 Tbsp

Extra Virgin Spanish Olive Oil

1/2 tsp

Saffron Threads

1 tsp

Smoked Paprika

1 tsp

Garlic Powder

1 tsp

Onion Powder

to taste

Fresh Chives , thinly sliced

1

Lemon , sliced

to taste

Ground Black Pepper

to taste

Sea Salt

Cooking Instructions

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Step 1

To make the lemon yogurt aioli, add Greek Yogurt (1/2 cup) to a bowl and grate Garlic (1 clove) into the yogurt.

Step 2

Add the zest and juice from Lemon (1) , Dried Parsley (1/2 tsp) , Sea Salt (to taste) and Ground Black Pepper (to taste) . Whisk together.

Step 3

Slowly pour in Extra Virgin Spanish Olive Oil (1 Tbsp) while you continue to whisk. Cover with plastic wrap and add to the fridge.

Step 4

For the spice blend, add Saffron Threads (1/2 tsp) into a mortar. Using a pestle, pound down until you have a powder, then add Garlic Powder (1 tsp) , Onion Powder (1 tsp) , and Smoked Paprika (1 tsp) . Mix together until well combined.

Step 5

Pat dry Jumbo Shrimp (15) . Season with Sea Salt (to taste) and Ground Black Pepper (to taste) , then coat each shrimp one by one in the spice mix. Add the coated shrimps onto wooden skewers.

Step 6

Heat a grilling pan over a medium-high heat and add Extra Virgin Spanish Olive Oil (2 Tbsp) .

Step 7

Once the pan gets hot, add the shrimp kabobs and cook for 2 minutes on each side. Once done, set the shrimp kabobs aside.

Step 8

Add Lemon (1) Slices to the pan and grill for a couple of minutes.

Step 9

Add the shrimp kabobs to a plate along with the lemon garlic aioli. Garnish with the grilled lemon slices and Fresh Chives (to taste) . Serve and enjoy!