Aleppo Grilled Shrimp with Roasted Garlic Aioli 
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Shrimp
1 pound Shrimp (U16/20 sized), peeled, deveined, tail on
Shrimp Marinade
Zest from 1 lemon
Juice from 1 lemon
¼ Cup Honey
1/3 Cup Canola oil (or another light, neutral oil)
1 Tablespoon Smoked paprika
2 teaspoons Aleppo pepper, crushed
2 teaspoons Sumac
1 teaspoon Kosher salt

Roasted Garlic Aioli
1 Egg yolk
½ Cup + 1Tablespoon Canola oil
½ Cup Olive oil
1 head Garlic, roasted, skin removed and mashed to a
paste
1 Tablespoon Lemon juice, freshly squeezed
½ teaspoon Salt
Pinch Cayenne pepper
Yield:
Method 
1. Mix shrimp marinade ingredients together. Marinate shrimp in marinade for 30 minutes.
2. Grill shrimp over hot grill, about 2 minutes per side.
3. Remove from heat and reserve.
4. Meanwhile, combine the egg, garlic, lemon juice, salt, and pepper in either a food processor or
blender and puree together.
5. Leaving food processor or blender on, slowly drizzle in oil until the mixture has become a thick
emulsion.
6. Serve immediately or store overnight refrigerated in a tightly covered container.
Notes 
1. Aleppo pepper is a Syrian chile. It is most easily found in Middle Eastern / Mediterranean
groceries and specialty spice shops. Ancho chiles are a very good substitute.
2. Sumac is a deep red Middle Eastern spice with a sour lemony taste. If you are unable to find
sumac, it may be omitted from the recipe as there is not a good substitute available. It is most
easily found in Middle Eastern / Mediterranean groceries and specialty spice shops.
3. Aioli may be made a day in advance, but because of the raw egg, should not be made any farther
in advance nor should it be kept any longer than a day after being made.

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aleppo grilled shrimp with roasted garlic aioli
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