Appetizers / Snacks
Parmesan Shrimp Cocktail with Basil Aioli
Italian appetizers known as antipasti (“before the meal”) make perfect grilling fare. Light the grill early, and start your next backyard gathering with these char-broiled shrimp skewers.
FOR THE SHRIMP, COMBINE:
FOR THE AIOLI, PULSE:
Test Kitchen Tips
The Parmesan crust tends to stick a little as it cooks. To prevent this, thoroughly coat the grate with oil and coat the shrimp with nonstick spray before grilling.
Skewer shrimp through the tail just above the shell, then through the tomato and top of the shrimp.
Soak 8 short wooden skewers in water 30 minutes prior to grilling.
For the shrimp, combine panko, Parmesan, parsley, salt, and pepper in a bowl. In another bowl, toss shrimp and tomatoes with oil.
Dredge shrimp in panko mixture, pressing to adhere. Thread shrimp and tomatoes onto skewers; chill 30 minutes.
For the aioli, pulse basil, oil, lemon juice, and garlic in a food processor. Add mayonnaise and pulse to combine, scraping down sides of processor as needed; season with salt and pepper. Top aioli with chopped tomatoes.
Preheat grill to high. Brush grill grate with oil.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 15mg 5%
Sodium 272mg 11%
Carbs 4g 1%
*Percent Daily Values are based on a 2,000 calorie diet.