Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.
3 small garlic cloves, finely grated, divided1 large egg yolkPrepare a grill for medium-high heat. Lightly oil grate. Using kitchen shears, snip down back of each shrimp shell along the vein, stopping at the tails. You may end up cutting a little but of the flesh, but the aim here is to make it easy to peel the shell later without compromising the shrimp’s tenderness. The shells are a protective barrier, so keep them on when grilling.
Transfer shrimp to a medium bowl. Add 1 Tbsp. oil, two-thirds of garlic, 1½ tsp. Old Bay, and ¾ tsp. salt and toss to combine. Let sit 10–15 minutes while you prepare the aioli. Whisk egg yolk and remaining garlic in a medium bowl. Finely grate 1 tsp. lemon zest into egg mixture. Whisking constantly, gradually stream in remaining ½ cup oil until thick and pale yellow. Stir in juice of one lemon half. Season well with salt—it should taste really vibrant.
Cut remaining lemon in half. Grill shrimp and 3 lemon halves until shells are golden brown and charred in some spots and flesh is opaque and cut sides of lemons are deeply caramelized, 1–2 minutes.Recipe by
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