Spicy Garlic Shrimp with Aioli and Jalapeno Cornbread
| Yield: | 1 Servings |
| Categories: |
| 2 | lb | Small or medium shrimp, peeled and deveined |
| 1 | c | Salad oil |
| 3 | tb | Chili powder |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Cayenne pepper |
| 4 | ts | Chopped garlic |
| 2 | c | Sliced Bermuda onions (about 1/4-inch slices) |
| 1 | c | Aioli (see recipe below) |
| 16 | Squares thin jalapeno cornbread (your favorite recipe) | |
| AIOLI | ||
| 1/2 | c | Mayonnaise |
| 2 | tb | Dijon mustard |
| 1 | tb | Vinegar |
| 2 | tb | Finely chopped garlic |
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