If using saffron, in a small bowl, stir together the saffron and 2 tsp boiling water; let cool. Add the mayo and garlic and stir to combine.
Heat grill to medium-high. In a medium bowl, toss the shrimp with the oil, coriander, and 1/2 tsp salt. Grill until opaque throughout, 2-4 minutes per side. Serve with aioli for dipping.
Originally Submitted
7/1/2012
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