Grilled Shrimp Skewers with Lemon Aioli

This grilled shrimp recipe is packed with flavor after marinating in fresh herbs, shallot and Pernod overnight. Fill up some skewers and fire up the grill for a simple summer appetizer.
Course Main Course
Cuisine American
Prep Time 3 hours
Cook Time 4 minutes
Total Time 3 hours 4 minutes
Servings 2 people
Calories 176kcal
Author foodnessgracious


For The Shrimp

  • 1 pound large shrimp peeled and deveined
  • 1 shallot finely diced
  • 1 tablespoon fresh chopped marjoram
  • 1 tablespoon fresh chopped rosemary
  • 1 tablespoon fresh chopped thyme
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup Classic Pernod

For The Aioli

  • 1/4 cup olive oil
  • 1/4 cup canola oil
  • 3 large egg yolks
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic
  • Salt and black pepper
  • 1/4 cup fresh lemon juice

For The Classic Pernod Cocktail

  • 1 part Classic Pernod
  • 5 parts water
  • Crushed ice


  • In a large flat baking dish, combine the shrimp, shallot, fresh herbs, lemon juice, olive oil and Pernod.
  • Leave for at least 3 hours or overnight to marinade.
  • In a blender mix the egg yolks, mustard, garlic, salt, pepper and lemon juice.
  • Slowly pour in the olive and canola oils until the mixture is thick and creamy. Keep refrigerated.
  • Preheat the grill to a high heat.
  • Thread the shrimp onto wooden skewers and place onto the hot grill.
  • Grill for about 2 minutes and then turn the skewers over, cook for a further two minutes and they become nice and pink.
  • Garnish with extra olive oil and fresh herbs and serve at once with the lemon aioli dip.
  • To make the cocktail, fill a highball glass with ice.
  • Pour in 1 part Pernod.
  • Add 5 parts cold water and gently mix.


Calories: 176kcal