Grilled Shrimp with Cassava Root Fries and Lime-Cilantro Aioli

Instructions

1. 1

   Prepare the cassava fries by cutting peeled cassava into thin matchstick pieces about 3 inches long. Soak in cold salted water for 15 minutes to remove excess starch, then drain and pat dry thoroughly with paper towels.

   Tip: Drying the cassava completely ensures crispier fries during frying.

2. 2

   Make the lime-cilantro aioli by whisking together mayonnaise, 2 tbsp minced garlic, juice of 2 limes, chopped cilantro, 0.5 tsp salt, and a pinch of pepper. Refrigerate until ready to serve.

   Tip: Prepare this ahead of time to allow flavors to meld together.

3. 3

   In a bowl, combine the shrimp with 3 tbsp olive oil, remaining 4 minced garlic cloves, juice of 1 lime, paprika, red pepper flakes, salt, and black pepper. Let marinate for 10 minutes.

   Tip: Don't over-marinate shrimp as the acid can make them tough.

4. 4

   Heat vegetable oil to 350°F in a deep skillet or Dutch oven. Carefully add cassava fries in batches, frying for 6-8 minutes until golden brown and crispy. Drain on paper towels and season with salt.

   Tip: Fry in batches to maintain oil temperature and ensure even cooking.

5. 5

   Preheat a grill to medium-high heat (about 400°F) and lightly oil the grates with the remaining 3 tbsp olive oil.

   Tip: A hot grill prevents shrimp from sticking and creates nice char marks.

6. 6

   Place marinated shrimp directly on the grill in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque, being careful not to overcook.

   Tip: Shrimp cook very quickly, so watch them closely to prevent rubbery texture.

7. 7

   Arrange grilled shrimp and cassava fries on serving plates. Drizzle the lime-cilantro aioli over the shrimp and alongside the fries.

   Tip: For presentation, garnish with fresh cilantro sprigs and lime wedges.

8. 8

   Serve immediately while the shrimp is warm and the fries are still crispy.