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Fire Roasted Shrimp Skewers with Saffron Aioli

Fire Roasted Shrimp Skewers with Saffron Aioli

40 min
10 min


30 each – 16-20 Count EZ Peel Shrimp, shell on, split

2 Tablespoons Blended Olive Oil

1 Sprig Each Fresh Rosemary, Thyme, Basil, Oregano, stem removed rough chopped

2 Cloves Fresh Garlic, Chopped fine

½ Tablespoon Smoked Paprika

1 Tablespoon Fresh Lime Juice

Sea Salt & Black Pepper

6 each 10” Bamboo Skewers

Saffron Aioli:

1 Cup Mayonnaise

2 Tablespoons Extra Virgin Olive Oil

2 Garlic Cloves, Mashed smooth

Pinch of Saffron Threads

1 Tablespoon of fresh Lemon Juice


Saffron Aioli:

Place Saffron Threads in Lemon Juice and let stand for 10 minutes or until yellow color releases from Saffron

Place Mayonnaise & Garlic in small non-reactive bowl and stream EVO while whisking until smooth

Stir in Saffron / Lemon Juice mixture into Mayonnaise, season with Salt & Pepper

Reserve chilled until ready to serve with shrimp skewers

Shrimp Skewers:

Place 6 -10” wooden skewers in cold water to prevent burning when placed on pre heated grill

In No Reactive bowl, mix together, Lime Juice, Blended Olive Oil, Thyme, Rosemary, Oregano, Basil, Paprika and Garlic. Season with Salt and Fresh Black Pepper (Spice Tip – add a couple dry chili flakes if desired to push up heat in the marinade)

Pat dry the shrimp with paper towels. Add to marinade & mix, refrigerate for 10-15 minutes

Place 5 shrimp on each skewer with skewer running through shrimp from tail to head

Add shrimp skewers to heated grill and cook on first side between 3-5 minutes. Do not allow to burn, but a little char on the shell is a good thing.

Flip and cook on second side for 2-3 minutes until equally cooked/charred on the shell

Remove to platter and serve hot with chilled Saffron Aioli