To whet appetites, sip some chilled white wine while enjoying cold grilled shrimp with a refreshing citrus dipping sauce. Use a variety of citrus fruit or use 1-1/2 tsp (7 mL) grated rind and 1 tbsp (15 mL) juice of either orange, lemon or lime.
12 oz (340 g) raw jumbo shrimp, peeled and deveined
2 tsp (10 mL) extra-virgin olive oil
1/4 tsp (1 mL) ground cumin
Pinch each cayenne pepper and salt
1/3 cup (75 mL) light mayonnaise
1/2 tsp (2 mL) grated lemon rind
1/2 tsp (2 mL) grated lime rind
1/2 tsp (2 mL) grated orange rind
1 small clove garlic, minced
1 pinch cayenne pepper
Citrus Aioli: In small bowl, whisk together mayonnaise, orange, lemon and lime rinds and juices, garlic and pepper. (Make-ahead: Refrigerate in air-tight container for up to 2 days.)
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.