Get your Mardi Gras on with grilled crawfish served with homemade Old Bay aioli.
Heat your grill or campfire to high. Dump the bag of crawfish onto the grill. Squeeze the juice of one lemon over the crawfish.
Cook for 10-15 minutes, turning occasionally until the crawfish are heated through.
Twist the tails off of the crawfish and remove the meat. Squeeze the juice from the other lemon on top of the tail meat. Serve with aioli.
Combine the mayo, ketchup and seasonings.