This Beetlejuice-inspired shrimp cocktail is a perfect appetizer for any occasion. The spicy homemade aioli is what sets this shrimp cocktail apart from all the rest.
Ingredients:
1 pound shrimp, deveined, shell on
1/2 cup plus 2 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
1 large egg
1 garlic clove
1 poblano pepper, seeded
1/2 cup grapeseed or canola oil
1 tablespoon fresh lime juice
6 to 8 fresh basil leaves
Directions:
Place shrimp, shells on, in a large bowl. Add 1 tablespoon olive oil, salt, and pepper and toss.
Heat a cast iron skillet over medium heat until hot; add 1 tablespoon olive oil to the skillet.
Cook shrimp in the skillet, without crowding, for 3 to 4 minutes on each side. You may have to work in batches. Remove shrimp from skillet and allow to cool.
Combine egg, poblano pepper, garlic clove, lime juice, and basil in a food processor and blend until smooth. With processor running, slowly add 1/2 cup grapeseed oil and process until mixture is smooth and thick.
Transfer mixture to a bowl and very slowly, a drop or two at a time, whisk in remaining 1/2 cup olive oil by hand. Season with salt and pepper.
