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!
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