Grilled Shrimp with Citrus Aioli



12 oz raw jumbo shrimp, peeled and deveined
2 tsp extra-virgin olive oil
1/4 tsp ground cumin
Pinch each cayenne pepper and salt

Citrus Aioli:
1/3 cup light mayonnaise
1/2 tsp each grated orange, lemon and lime rind
1 tsp each orange, lemon and lime juice
1 small clove garlic, minced
Pinch pepper

1. In bowl, combine shrimp, oil, cumin, cayenne pepper and salt. Place shrimp on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink and opaque, about 4 minutes. Transfer to plate; refrigerate until cold. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Skewer with toothpicks and serve with Citrus Aioli.
Citrus Aioli: In small bowl, whisk together mayonnaise, orange, lemon and lime rinds and juices, garlic and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Serves 4

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