An intriguing alternative to shrimp cocktail, this dish of fresh crustaceans and creamy, aromatic dip makes a wonderful Christmas dinner appetizer.
- 2 bay leaves
- 1 tbsp. black peppercorns
- 2 tsp. whole coriander seeds
- 8 sprigs fresh parsley
- 8 whole cloves garlic, plus 3 cloves, mashed into a paste
- 1 large onion, peeled and quartered
- 1 lemon sliced, plus 1 tbsp. freshly squeezed juice and wedges for serving
- Kosher salt and freshly cracked black pepper, to taste
- 4 lb. raw, head-on, shell-on jumbo shrimp
- 3 egg yolks
- 2 tbsp. dijon mustard
- 1⁄3 cup packed fresh basil leaves
- 1⁄4 cup packed fresh tarragon leaves
- 1⁄4 cup packed fresh dill fronds
- 1⁄2 cup canola oil
- 1⁄2 cup olive oil
- Make the shrimp: Place bay leaves, peppercorns and coriander on a piece of cheesecloth and tie it securely closed; place in a large stockpot. Add parsley, whole garlic, onion, sliced lemon, and 5 quarts water; bring to a boil over high heat. Reduce heat to medium high and simmer for 20 minutes. Add shrimp and cook, stirring occasionally, until pink, 4-6 minutes. Drain shrimp, discarding water, vegetables, herbs and spices, and transfer to a serving platter; set aside.
- Make the aioli: Place juice, yolks, dijon, basil, taragon, and dill in a blender. With the lid on and motor running, slowly pour both oils through the spout in the lid until smooth; season with salt and pepper and serve alongside shrimp with lemon wedges.