Grilled Shrimp, Green Chili Thai Curry Aioli, Crispy Basil
12 large shell-on shrimp (u8-12)
1/4 cup red onion
4 garlic cloves
¼ cup cilantro
1 tbsp chili powder
1 tsp lime zest
1 tbsp lemon juice
Chef Tim Love’s Fish Rub
½ cup Hellman’s mayonnaise
¼ cup green curry paste
8 basil leaves
4 cups peanut oil
Combine in a blender the red onion, garlic, cilantro, chili powder, lime zest and lemon juice. Blend until smooth.
Take the shells off the shrimp and save for later. Add the marinade to the shrimp, just enough to fully coat the shrimp.
Combine the Hellman’s mayonnaise and the curry paste, mix well.
Season the shrimp with Chef Tim Love’s Fish Rub, sear in a hot pan until fully cooked
Fry the basil leaves until crispy, then fry the shrimp shells until crispy. Season the shrimp shells with chef Tim Love’s Fish Rub.
Smear a bit of the curry mayonnaise onto a plate and place some shrimp shells down, then set the shrimp on top.
Drizzle a bit more mayonnaise onto the shrimp and sprinkle more shrimp shells on top. Half crumble the basil leaves over the top. Enjoy!