Peel-and-Eat Shrimp with Herb Aioli | Saveur

Ingredients

• 2 bay leaves
• 1 tbsp. black peppercorns
• 2 tsp. whole coriander seeds
• 8 sprigs fresh parsley
• 8 whole cloves garlic, plus 3 cloves, mashed into a paste
• 1 large onion, peeled and quartered
• 1 lemon sliced, plus 1 tbsp. freshly squeezed juice and wedges for serving
• Kosher salt and freshly cracked black pepper, to taste
• 4 lb. raw, head-on, shell-on jumbo shrimp
• 3 egg yolks
• 2 tbsp. dijon mustard
• 1⁄3 cup packed fresh basil leaves
• 1⁄4 cup packed fresh tarragon leaves
• 1⁄4 cup packed fresh dill fronds
• 1⁄2 cup canola oil
• 1⁄2 cup olive oil