Rate this recipe
4/5
(2 Votes)
Ingredients
- 1 large egg yolk
- 1 1/2 tsp. lemon juice
- 1 tsp. kosher salt
- 1/2 tsp. black pepper, more as needed
- 2/3 cup plus 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. prepared horseradish
- 1 tsp. hot sauce
- 1 tsp. ketchup
- 2 lbs. large shrimp, shelled and deveined
Details
Servings 8
Adapted from NYTimes.com
Preparation
Step 1
1. In a medium bowl, whisk together egg yolk, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Whisking constantly, slowly drizzle in 2/3 cup oil until completely incorporated. Whisk in horseradish, hot sauce and ketchup. Cover and refrigerate until ready to use, up to 3 days.
2. Heat oven to 425 degrees. In a large bowl, toss shrimp with 2 tablespoons oil, 1/2 teaspoon each of salt and pepper. Spread shrimp in a single layer on a baking sheet. Roast until shrimp are just opaque, about 10 minutes. Serve shrimp either hot or at room temperature, with the aioli for dipping.
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