Crunchy Fried Shrimp with Cayenne Aioli

• 1 1/3 cups regular or low-fat mayonnaise
• 1 1/2 teaspoons fresh lemon juice
• 2 garlic cloves, pressed
• 1 teaspoon cayenne pepper
• 1/2 teaspoon Dijon mustard
• Peanut oil (for frying)
• 1/2 cup yellow cornmeal
• 1/2 teaspoon salt
• 1 1/2 pounds uncooked jumbo shrimp, peeled, deveined

1. Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and mustard in small bowl to blend.
2. (Can be made 1 day ahead.
3. Cover tightly with plastic wrap; refrigerate.)
4. Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 375F.
5. Mix cornmeal, salt and 1/2 teaspoon cayenne in medium bowl.
6. Add shrimp to cowl; toss to coat.
7. Working in batches, add shrimp to hot oil and deep-fry until shrimp are golden and opaque in center, about 1 1/2 minutes.
8. Using slotted spoon, transfer shrimp to paper towels to drain.
9. Place aioli in center of platter; surround with shrimp and serve.

regular, lemon juice, garlic, cayenne pepper, mustard, peanut oil, yellow cornmeal, salt, jumbo shrimp

Taken from www.epicurious.com/recipes/food/views/crunchy-fried-shrimp-with-cayenne-aioli-3075 (may not work)