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 Time20minutes
Cook Time10minutes
Total Time30minutes
AuthorRenee
Ingredients
For the Portuguese aioli:
1cupmayonnaise
2teaspoonsminced garlic
Juice and zest of 1 orange
1teaspoonsmoked paprika
For the green olive relish:
1cuppimento-stuffed olivesroughly chopped
1/2cupchopped flat-leaf parsley
1tablespooncapersdrained
For the shrimp:
1poundpeeled and deveined large shrimp31-35 count
2tablespoonsextra-virgin olive oil
Salt and freshly ground black pepper
For the bruschetta:
1large loaf country breadsliced
Salt and freshly ground black pepper
Instructions
For the Portuguese aioli:
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:
Stir the olives, parsley, and capers together in a bowl. Set aside.
For the shrimp:
Prepare a medium-hot indirect fire in your grill, with heat on one side and no heat on the other.
Arrange the shrimp in a disposable aluminum pan. Drizzle with the 2 tablespoons of olive oil, toss, and season with salt and pepper.
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:
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.
Serve the shrimp, bread, remaining aioli, and relish on small plates.