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Grilled Shrimp with Balsamic Aioli


  • 6 shrimp peeled and deveined
  • 6 leaves of radicchio blanched and chilled
  • 6 thin sliced pancetta
  • 4 oz olive oil
  • ½ tb balsamic vinegar
  • 1 egg yolk
  • 1 clove garlic smashed with knife
  • ½ lemons
  • 1 tb chopped herbs- chive, rosemary, basil, parsley, any or all
  • ½ tsp mustard


  • Pre heat grill to high for 15 minutes
  • Season shrimp with herbs, 1 tb olive oil, salt and pepper
  • Next wrap shrimps with radicchio and then wrap in pancetta
  • Set in fridge till ready to grill

Balsamic aioli

  • Wisk egg yolk, mustard, herbs, vinegar together
  • Add olive oil very slowly, drop by drop to start and whisking all the time until it's emulsified together
  • Add remaining garlic, salt, pepper and 3 drops hot sauce
  • Brush shrimps with olive oil and season again with pepper only
  • Place on grill and turn down heat to med/high and turn with tongs as Pancetta crisps and renders
  • Place on a platter with mixed greens and lemon
  • Spoon sauce over shrimp and serve

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Allagash Brewing Company