Irish shrimp w/aioli

and why we should eat more Irish shrimp.

The recipe-

Serves 2

You’ll need-

500g Irish shrimp

Bladder Wack seaweed to garnish (optional)

For the aioli-

135ml of oil (45ml olive oil, 90ml vegetable oil)

1 egg yolk (must be at room temperature)

2 garlic cloves minced

Lemon juice

Salt

To make the aioli whisk the egg yolk and minced garlic in a large bowl with an electric whisk for a minute or so until all incorporated. Keep the whisk running and add a few drops of the oil mix and whisk until it’s all emulsified. Keep adding drops of the oil slowly and once the aioli is stable, you can slowly pour the rest of the oil whilst the whisk is still running. Taste and season with the lemon juice and salt. Set aside in the fridge.

Bring a large pot of water to the boil, add the shrimp and boil for 30-40 seconds. Remove the shrimp with a slotted spoon and place on a kitchen roll lined plate.

If using the bladderwrack grab a handful into a bowl and arrange the shrimp on top, serve with the aioli.