LEMONY CILANTRO AIOLI →

Ingredients
·   ½ cup of mayonnaise
·   1 tablespoon of olive oil
·   1-2 garlic cloves finely minced or grated and mashed to a paste with a pinch of salt
·    ½ teaspoon Dijon mustard (optional)
·    1 teaspoon lemon zest
·    3-4 teaspoons fresh lemon juice (to taste)
·    1 tablespoon cilantro chopped (fresh lemon balm is a good substitute if you don’t like cilantro)
·    2 teaspoons minced capers
·    2 teaspoons hot sauce (or more to your taste)
·    Freshly ground black pepper

Preparation
Mix the ingredients and place in the fridge for at least a half-hour before serving to allow the flavors to meld.

*Note: make the aioli or remoulade ahead and refrigerate before you cook the shrimp cakes.

Mango Jalapeño Aioli →

MANGO JALAPENO AIOLI
Yield 1+ cup

Ingredients
1 cup frozen or fresh mango chunks or peaches
2 tablespoons fresh lime juice
1 teaspoon granulated sugar
½ teaspoon paprika
½ teaspoon ancho chili powder
1 teaspoon Old Bay or Cajun Spice Mix
1 teaspoon salt
¼ teaspoon cayenne pepper
½ teaspoon black pepper
1 small jalapeno chili, seeded and chopped (or sub your chile of choice) I substituted 2 teaspoons of marinated jalapeno slices finely minced
1 garlic clove of grated or finely minced
½ cup mayonnaise
½ teaspoon Dijon mustard
1 tablespoon EVOO
1 teaspoon sweet relish (optional)

Preparation
Process mango chunks, EVOO, lime juice, sugar, paprika, ancho chili powder, Old Bay, salt, cayenne pepper, black pepper, garlic, Dijon, relish, and minced chili in a food processor until smooth, about 1 minute. Stir together the mango mixture and mayonnaise in a medium bowl. Cover and refrigerate until ready to use.
*NOTE: Make Ahead. Aioli can be prepared and stored in an airtight container in the refrigerator up to 3 days.

Adapted from: Food and Wine 2020 “Mango-Habanero Aioli”