Grilled-Shrimp Grand Aioli

grilled-shrimp grand aioli
Photo: Chris Simpson
Prep Time:
20 mins
Total Time:
40 mins
6 to 8 Serves

Whisk your friends to the South of France with this delicious take on the Provençal tradition of le grand aioli. Nearly every component in this grand spread is served chilled or room temp, so it's largely make-ahead. Complete the platter of shrimp and vegetables with two delectable sauces for dipping: an avocado aioli and a sprightly mint-mustard vinaigrette and guests can compose salads or build sandwiches.


  • 1 ½ pounds baby potatoes

  • 1 ¼ pounds green beans, trimmed

  • 6 large eggs, room temperature

  • 1 ½ pounds shell-on jumbo shrimp, deveined

  • Extra-virgin olive oil, for brushing

  • Kosher salt and freshly ground pepper

  • 6 flatbreads, such as naan

  • 6 mini cucumbers, thinly sliced on the bias

  • Green-leaf, red-oak, or butter lettuce leaves, for serving

  • Avocado Cream Sauce, for serving

  • Mustard-Mint Vinaigrette, for serving

  • Flaky sea salt, such as Jacobsen, for serving


  1. Bring a pot filled with 1 inch of water and lined with a steamer basket to a boil. Add potatoes and steam, covered, until tender and easily pierced with the tip of a knife, 12 to 15 minutes. Transfer to a colander.

  2. Add beans and eggs to pot and steam, covered, until beans are bright green and crisp-tender, and eggs are set with jammy yolks, 7 to 8 minutes. Transfer beans and eggs to colander with potatoes; let cool completely. Halve potatoes and peel eggs. Cover and refrigerate potatoes, eggs, and beans until ready to serve, or up to 1 day.

  3. Preheat grill to medium-high. Skewer shrimp, brush with oil, and season generously with salt and pepper. Grill, flipping once, until opaque and just cooked through, 4 to 5 minutes total. Meanwhile, brush flatbreads with oil and grill, flipping once, until warm and lightly charred in places, about 2 minutes total.

  4. Transfer grilled shrimp and flatbreads to a large platter or board along with potatoes, beans, cucumbers, lettuce leaves, sauce, vinaigrette, and flaky salt. Halve eggs and add to platter; serve.

Cook's Notes

If you use wooden skewers for the shrimp, soak them in water for 30 minutes first, then drain them well so they don't burn on the grill.

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