Mai Kais Grilled Garlic Shrimp With Cilantro Aioli Recipes

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MAI-KAI'S GRILLED GARLIC SHRIMP WITH CILANTRO AIOLI



Mai-Kai's Grilled Garlic Shrimp with Cilantro Aioli image

This recipe is from the Mai-Kai Polynesian Restaurant. This restaurant is magnificent! Prep time is estimated and does not include time for marinating.

Provided by love4culinary

Categories     Low Protein

Time 43m

Yield 4 serving(s)

Number Of Ingredients 10

16 bamboo skewers, 12 inch
1 cup olive oil
1 teaspoon chopped fresh basil
1 cup mayonnaise
1 teaspoon chopped fresh cilantro
16 medium shrimp (size 21/25)
3 teaspoons chopped fresh garlic
4 romaine lettuce leaves
2 ounces fresh lemon juice
1/2 ounce honey

Steps:

  • Peel and devein the shrimp, leaving only the tail attached.
  • Take 4 shrimp for each bamboo skewer and skewer through the the center of the tail and set aside.
  • In a 12" flat pan mix the olive oil, basil and 2 teaspoon of chopped garlic.
  • Add the shrimp to the olive oil, marinate, cover and place in cooler for at least one hour.
  • For Aioli: Mix the mayonnaise, lemon juice, cilantro and honey in a small mixing bowl and keep cool until ready to serve.
  • Light coals on grill until ready to cook.
  • Take shrimp skewers out of marinade, lightly dry on paper towel and place on grill.
  • Cook on each side 3-4 minutes or until pink.
  • For each serving, place one lettuce leaf on a plate and put one grilled shrimp skewer on top of lettuce.
  • Put 3 oz of cilantro aioli in a small ramekin and place next to the gripped shrimp for dipping and serve.

MAHI-MAHI WITH GARLIC-LIME OIL



Mahi-Mahi with Garlic-Lime Oil image

Whisk fresh lime juice and cilantro into garlic oil and spoon it over grilled mahi-mahi fillets.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil, for oiling the grill grates
3 cloves garlic, chopped
1/3 cup lime juice
2 tablespoons chopped fresh cilantro leaves, plus whole leaves, for serving
Kosher salt and freshly ground black pepper
Four 5- to 6-ounce mahi-mahi fillets
Lime wedges and cooked white rice, for serving

Steps:

  • Prepare an outdoor grill for medium-high heat.
  • Heat the oil and garlic in a small skillet over medium heat and cook, swirling the pan occasionally, until the garlic is soft, about 2 minutes. Remove from the heat and pour into a medium heatproof bowl. Add the lime juice, cilantro and 1/2 teaspoon salt, whisk to combine and set aside.
  • Sprinkle the mahi-mahi generously with salt and pepper. Lightly oil the grill grates. Place the fish on the grill, rounded-side down, and cook until it releases from the grill and has grill marks, about 5 minutes. Carefully flip the fish and continue to cook until firm to the touch, about 5 minutes more.
  • Divide the fish among 4 plates and spoon some of the garlic-lime oil over top. Serve with lime wedges and cooked white rice and the remaining sauce on the side. Sprinkle with cilantro leaves.

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