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Grilled Bread with Shrimp, Aioli, and Olive Relish | Magnolia Days

Grilled Bread with Shrimp, Portuguese Aioli, and Green Olive Relish

A recipe for Grilled Bread with Shrimp, Portuguese Aioli, and Green Olive Relish. It is bread served with a garlic-orange spread, shrimp, and relish.
Course Main Dish
Cuisine American Southern
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Renee

Ingredients

For the Portuguese aioli:

  • 1 cup mayonnaise
  • 2 teaspoons minced garlic
  • Juice and zest of 1 orange
  • 1 teaspoon smoked paprika

For the green olive relish:

  • 1 cup pimento-stuffed olives roughly chopped
  • 1/2 cup chopped flat-leaf parsley
  • 1 tablespoon capers drained

For the shrimp:

  • 1 pound peeled and deveined large shrimp 31-35 count
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

For the bruschetta:

  • 1 large loaf country bread sliced
  • Salt and freshly ground black pepper

Instructions

For the Portuguese aioli:

  1. Whisk the mayonnaise, garlic, orange zest, orange juice, and smoked paprika together in a bowl until smooth. Adjust the seasonings to your taste. Cover and refrigerate until ready to serve.

For the green olive relish:

  1. Stir the olives, parsley, and capers together in a bowl. Set aside.

For the shrimp:

  1. Prepare a medium-hot indirect fire in your grill, with heat on one side and no heat on the other.
  2. Arrange the shrimp in a disposable aluminum pan. Drizzle with the 2 tablespoons of olive oil, toss, and season with salt and pepper.
  3. Place the pan on the grill, close the lid, and grill for 2 to 3 minutes. Open the lid, stir the shrimp, and grill for 2 to 3 minutes more, or until all the shrimp are pink and opaque.

For the bruschetta:

  1. Spread 1 side of each bread slice with about 1 teaspoon of the aioli and adjust the seasonings to your taste. Grill the bread slices for 1 to 2 minutes per side, or until they have good grill marks.
  2. Serve the shrimp, bread, remaining aioli, and relish on small plates.

Recipe Notes

Recipe ©copyright 2014 Karen Adler and Judith Fertig. Used with permission by Running Press.