A good aioli starts with roasted garlic. This recipe inspired by @studs_and_leftovers takes it further — a full bulb roasted with Sergio’s Seasoning until deep golden and buttery soft, then whisked into mayonnaise with fresh lemon juice, Dijon, cayenne, and smoked paprika. The result is rich, smoky, and layered. Make it as a standalone dipping sauce or build it into the Grilled Shrimp Po’ Boy below — where it does exactly what a great aioli should: bring everything together.
Here’s what you’ll need:
Smoky Roasted Garlic Aioli
Ingredients
- 1 bulb garlic
- 1 tbsp extra-virgin olive oil
- Sergio’s Seasoning, to taste
- ½ to ¾ cup mayonnaise
- Juice of 1 lemon (about 2 tbsp)
- 1 tsp Dijon mustard
- ⅛ tsp cayenne pepper
- ⅛ tsp smoked paprika
Directions
- Roast the garlic: Preheat the oven to 400°F. Peel away the outer papery layers of the garlic bulb, keeping the core intact. Slice ¼ inch off the top to expose the cloves. Place on a sheet of aluminum foil, drizzle with olive oil, and season with a pinch of Sergio’s Seasoning. Wrap loosely and roast for 40–45 minutes, until deep golden and buttery soft. Let cool completely.
- Blend and season: Squeeze the roasted garlic cloves out of their skins into a mixing bowl. Add the mayonnaise, lemon juice, Dijon mustard, cayenne, smoked paprika, and Sergio’s Seasoning to taste. Whisk until smooth and creamy.
- Chill and serve: Refrigerate for at least 15 minutes before serving. Use immediately or store in an airtight container in the fridge for up to 5 days.
Grilled Shrimp Po’ Boy
Every bite of this sandwich is better with a swipe of Smoky Roasted Garlic Aioli. Grilled shrimp seasoned with Bowtie Seasoning gets piled onto a toasted roll with crisp lettuce, ripe tomato, and tangy pickles, then finished with a generous spread of the aioli. It's the kind of sandwich you'll keep coming back to.
Ingredients
Serves 2
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1–1½ tsp Bowtie Seasoning
- 2 hoagie rolls, split and toasted
- Smoky Roasted Garlic Aioli, for spreading (recipe above)
- Shredded iceberg lettuce
- Tomato, thinly sliced
- Dill pickle slices
Directions
- Season the shrimp: Toss the shrimp with olive oil and Bowtie Seasoning until evenly coated.
- Grill: Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2–3 minutes per side, just until cooked through and lightly charred. Set aside.
- Toast the rolls: Place the split rolls cut-side down on the grill or in a skillet until golden and crisp.
- Build the sandwich: Spread a generous layer of Smoky Roasted Garlic Aioli on both cut sides of each roll. Layer with shredded lettuce, tomato slices, and pickle. Top with the grilled shrimp.
- Serve immediately. Enjoy!
