Cajun Shrimp w Garlic Aioloi

Nyssakitchen.com

For the Cajun shrimp

• 1 pound peeled, tail on shrimp 
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
•  pinch of chili flakes (optional)
• pinch of cayenne (optional)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika (I used smoked)
• 1/4 teaspoon cumin 
• 1 teaspoon sea salt 
• 1/4 teaspoon black pepper
• 2 tablespoons avocado oil or ghee + more as needed
• parsley or chives to garnish

For the garlic aioli

• 1/3 cup whole30 compliant mayonnaise
• 1 clove of garlic, grated or finely chopped
• 1 teaspoon grainy mustard
• 1 teaspoon fresh lemon juice
• salt and pepper to taste 

INSTRUCTIONS

1. In a small bowl mix together mayonnaise, grated garlic, lemon juice, salt and pepper to taste. Set aside. 
2. Peel shrimp if necessary, and pat super dry with paper towels – the drier the shrimp, the more crisp they will get when you fry them.
3. In a small bowl mix together the cayenne, garlic powder, onion powder, chili flakes, oregano, paprika, cumin, sea salt, and black pepper. 
4. Toss shrimp with seasoning mix until evenly coated.
5. Heat 2 tablespoons avocado oil or ghee in a large cast iron or non stick skillet over medium high heat. 
6. When oil is hot and glistening, add shrimp in a single layer, being careful not to crowd the pan. Cook in multiple batches if needed, add a little more oil for each batch.
7. Cook for about 1 minute per side, until just barely opaque in the center. 
8. Garnish with some fresh parsley / chives and serve immediately with garlic aioli for dipping!