Grilled Shrimp Skewers

Rinse the shrimp and pat dry. Peel the garlic, and pass through a press into the olive oil. Stir in the lemon juice, and add the shrimp to the oil mixture. Marinate, covered, for 30 minutes in the refrigerator.

Rinse the peppers, remove the seeds and membranes, and cut into 2 cm (approximately 3/4 inch) long pieces. Clean and halve the mushrooms. Rinse the tomatoes, and drain the onions. Rinse and dry the rosemary. Remove the leaves, coarsely chop, and set aside the rosemary stalk.

For the aoili, rinse the lemon in hot water and pat dry. Finely grate the zest from the lemon and squeeze the juice. Peel the garlic and pass through a press. Mix together the egg yolks, mustard, a pinch of salt, and a pinch of pepper. Beat in a whole until combiend. Gradually incorporate the oil, starting with a few drops at a time. Whisk together until the oil is combined. Gradually increase the amount of oil, making sure that the oil is completely absorbed each time. Add enough oil to form a thick mayonnaise. Mix in the lemon juice, and season to taste with salt. Transfer the aioli to bowls, and garnish with the lemon zest. Chill in the refrigerator until ready to serve.