• 2 slices cured lemon
  • 1/2 cup mayonnaise
  • 1 tablespoon minced fresh tarragon
  • 1 teaspoon lemon juice
  • 1 pound extra large shrimp, peeled and deveined
  • 2 teaspoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt





  • Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
  • Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely.
  • Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.