Grilled Shrimp with Lemon Aioli

Step 1
Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.

Step 2
Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.

Step 3
Preheat an outdoor grill for high heat, and lightly oil the grate.

Step 4
Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over shrimp, stir to coat shrimp completely.

Step 5
Cook shrimp on the preheated grill until they are bright pink on the outside and meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.