This aioli is perfect as a dip for your shrimp, sprinkled with a little chopped cilantro! You can also use it as a dip for chicken strips… Makes about 1 cup of aioli.
- 2 fresh garlic cloves, minced
- ½ tsp. coarse sea salt
- 1 large egg yolk
- 1 TBL fresh lime juice
- 2/3 cup safflower oil (or other neutral vegetable oil)
- 1/3 cup Olive ~ Me & Co’s Persian Lime extra virgin olive oil
Place garlic and salt in a food processor or in a blender. Pulse for 2 seconds. Add the egg yolk and lime juice. With the motor running, slowly add the safflower oil in a thin stream. Without turning the motor off, slowly pour in the Persian Lime extra virgin olive oil in a thin stream. Taste and finish with more salt if necessary.