Grilled Shrimp w/ Green Olive, Persimmon, & Caper Salsa over Yuzu Aioli
Grilled shrimp is a summer staple and this recipe elevates the classic barbecue dish to a new level with the addition of a sweet and salty salsa over a creamy, tangy aioli. What more could you want on a lovely summer evening!?
**Yuzu aioli recipe adapted/altered from House of Nash Eats
INGREDIENTS
SHRIMP
1-2 pounds easy peel shrimp
1/2-1 tsp kosher salt
1/2-1 tsp black pepper
2-3 tbsp olive oil
SALSA
1/2 cup green olives, diced
1/2 cup hearts of palm, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, diced
1/4 cup persimmon, diced
1/4 cup capers + 1 tbsp of juice from caper jar
1 tbsp good olive oil
2 tsp yuzu juice
Salt and pepper to taste
Red pepper flakes to taste
YUZU AIOLI
2 egg yolks
1 tbsp yuzu juice
1 tsp yuzu kosho, optional
1/2 tsp kosher salt
2/3 cup (really good!) extra virgin olive oil
Instructions
Set wooden skewers in a baking sheet with water and a weight on top (to keep the skewers from floating to the top of the water) and allow to sit for a minimum of 30 minutes. When the skewers have about 10-15 minutes left of sitting in the water, light the grill to medium high heat.
Dice up the olives, hearts of palm, red bell pepper, red onion, and persimmon for the salsa. Add to a bowl with the capers, juice from the caper jar, olive oil, yuzu juice, salt, pepper, and red pepper flakes. Toss and allow this to sit and marinate while the shrimp cooks.
Ensure the shrimp are deveined and washed briefly under some water. Dry and add to a bowl. Mix with olive oil, salt, and pepper and toss to coat. Add the shrimp to the soaked wooden skewers.
Once the grill is ready, add your shrimp and grill on one side for about 3-4 minutes and then flip and repeat. Once the shrimp are done cooking, set them aside.
In a blender or food processor, combine the egg yolks, yuzu juice, yuzu kosho (if using), and salt and process for 20 seconds.
With the food processor or blender still on, begin to slowly drizzle in the olive oil in a thin stream. This process should take roughly 2 minutes, take your time! Store the aioli in an air tight container in the fridge for up to 2 weeks.
Finally, begin plating the dish. I swipe the aioli on the serving dish first, then layer the shrimp on the plate how I’d prefer, and lastly top the shrimp with the gorgeous salsa. Enjoy!
