Ingredients:

  • & Black Pepper, to taste
  • & Freshly Ground Black Pepper, to taste

Instructions:

  1. Prepare the Tangy Aioli: In a small bowl, whisk together mayonnaise, fresh lemon juice, Dijon mustard, and 1 clove of minced garlic. Gently fold in the chopped chives. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes.
  2. Prep Shrimp: Pat the peeled and deveined shrimp thoroughly dry with paper towels.
  3. Mix Marinade Base: In a medium bowl, whisk together the olive oil, remaining 3 cloves of minced garlic, smoked paprika, red pepper flakes, salt, and pepper.
  4. Marinate: Add the dried shrimp to the marinade mixture and toss gently to coat. Sprinkle the grated Parmesan cheese over the shrimp and toss once more quickly.
  5. Rest: Cover the shrimp and refrigerate for 30 minutes only. Do not marinate longer than 45 minutes.
  6. Preheat Grill: Preheat your grill (or heavy-bottomed grill pan) to medium-high heat (about 400°F / 200°C). Lightly oil the grates.
  7. Grill Shrimp: Place the shrimp directly onto the hot grates (use skewers if desired). Grill for 2–3 minutes per side until opaque pink and gently curled.
  8. Finish and Serve: Remove immediately from the heat, transfer to a platter, and sprinkle generously with fresh chopped parsley. Serve immediately alongside the chilled Tangy Aioli for dipping.