Spicy Shrimp Kebabs With Cilantro-Ginger Aioli

• 1/2 cup lemon juice, divided
• 1/4 cup olive oil
• 1/4 cup minced ginger, divided
• 3 tablespoons minced garlic, divided
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon sugar
• 1 teaspoon red chile flakes, divided
• 1 1/2 pounds peeled, deveined large shrimp* (tails on)
• 1 1/2 cups mayonnaise
• 1 cup cilantro sprigs, plus a few more for garnish
• 1 1/2 cups cherry tomatoes
• Lemon wedges

1. In a medium bowl, mix 1/4 cup lemon juice, the olive oil, 2 tbsp. ginger, 1 1/2 tbsp. garlic, 3/4 tsp. salt, the sugar, and 1/2 tsp. chile flakes. Add shrimp and mix to coat. Cover and chill about 1 hour, stirring once or twice.
2. Meanwhile, combine mayon-naise, remaining 1/4 cup lemon juice, 2 tbsp. ginger, 1 1/2 tbsp. garlic, 3/4 tsp. salt, 1/2 tsp. chile flakes, and 1 cup cilantro in a food processor. Whirl until smooth. Scrape aioli into a small bowl, cover, and chill until ready to use.
3. Preheat grill to medium-high. Lift shrimp from marinade (discard any remaining mari-nade), and thread onto metal or soaked-wood skewers, interspersing with cherry tomatoes. Grill kebabs (close lid if using a gas grill), turning once, just until shrimp is opaque but still moist-looking in center of thickest part (cut one to test), 3 to 4 minutes total.
4. Transfer kebabs to a platter; garnish with lemon wedges and cilantro sprigs. Serve with cilantro-ginger aioli.
5. *We use shrimp often labeled "jumbo" (21 to 25 per lb.). If you use smaller ones, reduce the grilling time slightly.
6. Note: Nutritional analysis is per serving with 2 tbsp. aioli.
7. Allow 40 minutes, plus 1 hour to marinate.

lemon juice, olive oil, ginger, garlic, kosher salt, sugar, red chile flakes, shrimp, mayonnaise, cilantro sprigs, cherry tomatoes, lemon wedges

Taken from www.myrecipes.com/recipe/spicy-shrimp-kebabs-cilantro-ginger-aioli (may not work)