We’re pleased to present an original take on a summer classic, courtesy of Chef Marcell. The creative force behind many of our catering creations, Marcell is both a graduate of our program and the head chef of our Philadelphia kitchen. We are grateful for his contribution to the team and commitment to the men we serve, and we hope you enjoy this delicious display of his culinary talents.
(makes 12 servings)
- 1 cup mayonnaise
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon white pepper
- 1 pinch cayenne
- 1 pinch granulated garlic
- ¼ cup chopped parsley
- 2 pounds shrimp
- ½ lemon
- ½ c celery, finely diced
- 3 heads of lettuce or 12 mini sandwich rolls
Fill a medium saucepan halfway with water. Add a pinch of salt, squeeze and add the juice of half a lemon, and bring to a boil.
While waiting for the water to boil, make the lemon aioli by combining the mayonnaise, fresh lemon juice, lemon zest, white pepper, cayenne pepper, and granulated garlic in a blender until smooth. Manually mix in the parsley and place in the refrigerator.
Add shrimp to the boiling water, and cook thoroughly. Drain away the boiling water, shock by shrimp by submerging them briefly in ice water, and drain again. Peel the shrimp, and chop into bite sized pieces.
Mix lemon aioli and diced celery with the chopped shrimp, and place in the refrigerator for 2 hours. Remove the mixture from the refrigerator, and either wrap in leaves of lettuce or place on mini sandwich rolls. Serve and enjoy!