Grilled Shrimp with Charred Brussels Sprouts and Garlic Aioli

Instructions

1. 1

   Make the garlic aioli by whisking together mayonnaise, 3 minced garlic cloves, 2 tablespoons of lemon juice, salt, and pepper in a small bowl. Set aside in the refrigerator.

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

2. 2

   Preheat your grill to medium-high heat (around 400°F). Toss Brussels sprouts with 2 tablespoons of olive oil, half the remaining minced garlic, salt, pepper, and smoked paprika in a large bowl.

   Tip: If using a gas grill, allow 10 minutes for proper preheating.

3. 3

   Place Brussels sprouts cut-side down on the grill grates. Cook for 12-15 minutes, stirring every 4 minutes, until the flat sides develop a deep golden char and the leaves are crispy.

   Tip: Don't move them too frequently—let them sit to develop that desirable char.

4. 4

   While Brussels sprouts are grilling, pat shrimp dry with paper towels. Toss with 2 tablespoons of olive oil, remaining minced garlic, salt, black pepper, and red pepper flakes.

   Tip: Dry shrimp ensures better browning and prevents sticking to the grill.

5. 5

   Once Brussels sprouts have about 5 minutes remaining, push them to the cooler side of the grill. Arrange shrimp in a single layer on the hotter side of the grill.

   Tip: Shrimp cook quickly—typically 2-3 minutes per side, so watch carefully.

6. 6

   Grill shrimp for 2-3 minutes per side until they turn opaque and develop light char marks. Transfer to a serving platter.

   Tip: Shrimp will continue cooking slightly after removal from heat, so avoid overcooking.

7. 7

   Arrange charred Brussels sprouts and grilled shrimp on a serving platter. Drizzle the garlic aioli over the shrimp, and sprinkle with fresh lemon zest and chopped parsley.

   Tip: Serve immediately while the shrimp and Brussels sprouts are still warm.