If you have the inclination to craft your own aioli, by all means do it. In any other instance start with good mayonnaise and you are two steps ahead. You should be able to find nicely roasted and jarred red peppers in the pickle aisle. As a general practice, give them a light squeeze when you drain the jar to be sure you are not adding too much liquid to your sauces.
Dont forget that wooden skewers should be soaked in water for at least an hour, and metal ones become branding irons once placed on the grill. If you can find a flat skewer rather than perfectly round, it will be the easier to maneuver since shrimp tend to spin as you flip them.
I served this dish as an intro to my flank steak recipe. You can mix it up with tapas style service, or as a main dish with some nice bread and a mixed green salad tossed in Dijon vinaigrette. This recipe would even be great po' boy-style on a big soft roll with some shredded lettuce or vinaigrette-based slaw. Either way, next time you find nice large shrimp -- this is what you do with them.
Here is the recipe:
Grilled Shrimp with Roasted Red Pepper Aioli
2 pounds large shrimp, tail on (raw, deveined, peeled)
2 tablespoons minced onion
2 large cloves garlic, minced
½ teaspoon dried basil
½ teaspoon crushed red pepper flake
Juice of 1 lime
Salt & pepper to taste
1 small roasted red pepper
1 clove garlic, smashed
1 tablespoon diced onion
Salt & pepper
Juice of ½ lemon
2/3 cup mayonnaise
For the shrimp -
Combine the onion, garlic, basil, chili, lime, salt & pepper. Add the shrimp and toss together to coat. Cover and refrigerate for one hour.
For the aioli-
In a small food processor, blend together the red pepper, garlic, onion until smooth. Add the mayonnaise, lemon juice, and season well with salt & pepper.
Pulse until fully combined and the texture has evened out.
Heat the grill to high as you skewer the shrimp. Cook for 2-3 minutes each side or until pink and still tender. Take care not to overcook.
Serve immediately, with the aioli along side.