Aioli does not always mean a visit to the South of France as this recipe from Espana, Exploring the Flavors from Spain (May 2012, Gibbs Smith) by James Campbell Caruso , chef and owner of La Boca restaurant in Santa Fe.
Ensalada de Gambas/ Shrimp and Fennel Salad with Grapefruit Aioli
The shrimps are pan-seared and then tossed with the salad so that you experience hot, cold, and the crunch of fresh fennel.
2 whole cloves garlic
1 tablespoon lemon juice
1 cup olive oil, divided
2 grapefruits, sectioned; divided
12 large shrimp, peeled and deveined
Salt and pepper to taste
2 tablespoons chopped parsley
2 cloves garlic, slivered
3 fennel bulbs, cleaned and
cored, thinly julienned
1 red onion, julienned
To make an aioli, put the egg, garlic, and lemon juice into a blender. Puree well. While the motor is still running, slowly pour in 3 ⁄ 4 cup olive oil. Then add 6 sections of grapefruit and a pinch of salt. Set aside.
Season the shrimp with salt, pepper, and parsley. Heat a sauté pan with the remaining oil. Cook the shrimp along with the slivered garlic on high heat for about 2 minutes per side, until the shrimps
turn pink. In a bowl, toss the shrimp, fennel, onion, and remaining grapefruit sections with 4 tablespoons of aioli.
Divide onto six small plates, giving each plate 2 shrimp. Spoon a tablespoon of aioli onto each plate.
(* Recipe from Espana, Exploring the Flavors from Spain by James Campbell Caruso- Gibbs Smith 2012- photography by Douglas Merriam)