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Bayou Shrimp With Lemon- Rosemary Aioli

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Ingredients

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	2 teaspoons extra-virgin olive oil
	32 uncooked medium shrimp, peeled and deveined (about 1 lb.)
	3/4 teaspoon seafood seasoning

	1/2 cup mayonnaise
	2 tablespoons extra-virgin olive oil
	1 glove garlic, minced
	2 - 3 teaspoons lemon juice
	1 teaspoon grated lemon peel
	1/2 teaspoon fresh rosemary, chopped

Nutritional information

33.5

Calories

22 g

Calories From Fat

2.5 g

Total Fat

0.4 g

Saturated Fat

10.1 mg

Cholesterol

35.3 mg

Sodium

1.6 g

Carbs

0.1 g

Dietary Fiber

0.3 g

Sugars

1.4 g

Protein

Serving Size

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Bayou Shrimp With Lemon- Rosemary Aioli

Name: Bayou Shrimp With Lemon- Rosemary Aioli
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 32
Cuisine: American
Ingredients: : 2; : 32; : 3/4; : 1/2; : 2; : 1; : 2 - 3; : 1; : 1/2

Features:

Cuisine:

American

A flavorful appetizer that can be served hot or cold. My daughter added slices of red and green bell peppers and some broccoli florets to the dish for color and to use with the aioli along with the shrimp. She found this recipe in Pillsbury Appetizers & Desserts.

50 min
Serves 32
Easy

Ingredients

2
32
3/4
1/2
2
1
2 - 3
1
1/2

Directions

Bayou Shrimp With Lemon-Rosemary Aioli, A flavorful appetizer that can be served hot or cold My daughter added slices of red and green bell peppers and some broccoli florets to the dish for color and to use with the aioli along with the shrimp She found this recipe in Pillsbury Appetizers & Desserts

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Steps

1 Done	In a Small Bowl, Mix Aioli Ingredients Until Well Blended.
2 Done	Heat 12-Inch Nonstick Skillet Over Medium High Heat. Add 2 Teaspoons Oil; Tilt Skillet to Lightly Coat Bottom. Add Shrimp; Sprinkle Evenly With Seafood Seasoning. Cook 3-5 Minutes, Sitrring Frequently, Until Shrimp Are Pink. Don't Overcook.
3 Done	to Serve, Place Shirmp and Any Cooking Juices on Serving Platter. Arrange Springs of Rosemary and Lemon Wedges on Platter. Serve With Aioli and, If Desired, Toothpicks.