PAN-SEARED SHRIMP WITH CURRY AIOLI

Pan-Seared Shrimp with Curry Aioli image

Provided by Food Network

Time 35m

Yield 6-8

Number Of Ingredients 7

2 tablespoons fresh lime juice
2 large egg yolks
1/2 cup plus 3 tablespoons canola oil
1 tablespoon plus 1 teaspoon Thai red curry paste
Kosher salt and freshly ground black pepper
1 pound (21 to 25) tail-on shrimp, peeled and deveined
2 scallions, thinly sliced

Steps:

Whisk the lime juice and egg yolks in a large bowl. Slowly whisk in 1/2 cup of the oil, a few drops at a time, whisking constantly until all the oil is incorporated and the mixture is emulsified. Whisk in the curry paste. Sprinkle with salt and pepper.
Heat the remaining 3 tablespoons oil in a large saute pan over medium-high heat. Sprinkle the shrimp liberally with salt and pepper. In two batches, add the shrimp to the pan in a single layer and cook until lightly browned and the edges turn pink, 1 to 2 minutes. Flip and cook until the shrimp are cooked through, 1 to 2 minutes more.
Transfer the shrimp to a serving platter and garnish with the scallions. Serve with the curry aioli.