Ingredients
2 lb. shrimp
1/4 c. extra-virgin olive oil
1 tbsp. fresh orange juice
2 clove garlic
Freshly ground pepper
1 1/2 c. mayonnaise
3 tbsp. fresh orange juice
2 tsp. finely grated orange zest
2 tsp. honey
1 clove garlic
kosher salt
Preparation
Step 1Marinate the shrimp: In a medium bowl, toss the shrimp with the olive oil, orange juice, garlic and a generous pinch of pepper. Cover and refrigerate the shrimp for 1 hour or overnight.Step 2Make the aioli: Meanwhile, in a medium bowl, whisk the mayonnaise with the orange juice, orange zest, honey and garlic; season with salt.Step 3Light a grill or preheat a grill pan. Thread the shrimp onto 6 pairs of bamboo skewers and season with salt. Grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, 5 to 6 minutes. Transfer the shrimp skewers to plates and serve with the aioli.Step 4Make Ahead: The aioli can be refrigerated for up to 2 days.Step 5Wine Recommendation: The orange accent in both the marinade and the aioli for these shrimp raises the opportunity for an unusually sympathetic wine pairing, since the Muscat grape often has a scent that’s described as being like orange or tangerine blossoms. Most Muscats are sweet, but a few are dry (and very good, too), like the fragrant, juicy 2005 Cantina di Venosa Terre di Orazio from Italy’s Basilicata region.
