Paprika-Butter Grilled Shrimp with Basil Aioli

Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, stirring halfway through, until browned and tender when pierced with a fork.

While the squash cooks, cut the lime into 6 wedges. Pick the basil leaves off the stems, discarding the stems. In a small bowl, heat 2 tbsp butter (double for 4 portions) in the microwave, in 15 second increments, until melted. To the bowl of melted butter, add as much of the garlic as you’d like (add ½ for a milder flavour) and juice from up to ⅓ of the lime wedges (to taste); season with ½ the remaining spice blend and S&P.

In a large grill pan (or pan, non-stick if possible), heat a drizzle of oil on medium. Pat the shrimp dry with paper towel and remove the shells from the tails; season with the remaining spice blend and S&P. Add the shrimp* in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through. Transfer to a large bowl and add as much of the paprika-butter as you’d like; stir to combine thoroughly.

Roughly chop the basil. In a small bowl, make the basil aioli by combining the mayonnaise, basil and juice from up to ½ the remaining lime wedges; season with S&P to taste. Stir to combine thoroughly. Transfer ½ the basil aioli to a small bowl and set aside. In a large bowl, combine both the cabbages with the carrots, remaining basil aioli and 1 tsp water (double for 4 portions). Toss well.

Divide the finished squash, shrimp and slaw between your plates. Garnish the shrimp with juice from the remaining lime wedges. Serve the remaining basil aioli on the side as a dipping sauce. Bon appétit!