Monday, 23 June 2014

Smoke Paprika and lime Aioli

Recipe by Holiday collection by ATCO blue fame collection

Serve this aioli as a dip for shrimp or as a sauce for shrimp cocktail
1 cup (250ml) mayonnaise
1 tbsp. (15ml) fresh lime juice
1 tsp. (5ml) grated lime peel
1 tsp. (5ml) smoke paprika
1/4 tsp. (1ml) salt
2 cloves garlic, crushed
Combined all ingredients until blenched. Transfer to a serving dish. Cover and refrigerate for at least 2 hours or up to 24 hours. Makes about I cup (250ml).

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