Old Bay Shrimp and Sausage

Ingredients

• Extra Light Olive Oil

  Bertolli Oil - Walmart

  5 ¾ oz or 163g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Garlic

  Raw

  ¹³⁄₁₆ tsp or 2g

• Lemon juice

  Raw

  2 tsp or 10g

• Shrimp

  Crustaceans, mixed species, raw

  11 ½ oz or 326g

• Turkey sausage

  Fresh, raw

  ¾ lb or 327g

• Asparagus

  Raw

  ¾ lb or 340g

• Shallots

  Raw

  2 oz or 57g

• Olive oil

  Salad or cooking

  ¾ tbsp or 10g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  2 dash or 0.2g

• Old Bay Seasoning

  Freshdirect

  1 ½ tsp or 6g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Make the aioli: scrape the zest off of all lemons. Add the extra light olive oil, egg, garlic, lemon juice, lemon zest and 1/2 of the salt to a mason jar. Place hand/immersion blender at the bottom of the jar and turn it on. In a few seconds you will see the aioli start to form at the bottom. It will quickly begin to emulsify and become thick. Hold the blender at the bottom of the jar for the first few seconds until the oil has been incorporated, then move the blender up slowly until fully combined.
2. Heat oven to 400°F. In a large bowl, toss asparagus and shallots in olive oil with 1/4 of the salt and spread on baking sheet along with sausage. Place on center rack and roast for 10 minutes.
3. Remove pan from oven and add shrimp. Season entire sheet pan with remaining 1/4 of salt, freshly ground pepper, old bay seasoning and squeeze the lemon over the top. Gently toss all ingredients on the pan and roast for an additional 6-7 minutes or until sausage is warmed through and shrimp is pink. Serve warm with the aioli.