Crunchy Fried Shrimp With Cayenne Aïoli

By Addie

"My guests always rave about this and want the recipe! The original recipe calls for yellow cornmeal, but I prefer Panko Crumbs. Adapted from Bon Appetit, Feb. 1997."

Ingredients

• CAYENNE AIOLI:
• 1 1/3 cups mayonnaise
• 1 1/2 teaspoons fresh lemon juice
• 2 garlic cloves, pressed
• 1 teaspoon cayenne pepper
• 1/2 teaspoon Dijon mustard
• ........................................
• Peanut oil (for frying)
• 1/2 cup panko (or more if needed)
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 1/2 lbs uncooked jumbo shrimp, peeled, deveined

Preparation

Step 1

Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and mustard in small bowl to blend.

(Can be made 1 day ahead. Cover tightly with plastic wrap; refrigerate.)

Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 375°F.

Mix panko crumbs, salt and 1/2 teaspoon cayenne in medium bowl. Add shrimp ; toss to coat.

Working in batches, add shrimp to hot oil and deep-fry until shrimp are golden and opaque in center, about 1 1/2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain.

Place aioli in center of platter; surround with shrimp and serve.