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1. Peel and roughly chop the onion, 2 garlic cloves and ginger. Remove seeds and quarter the jalapeño. Peel shrimp, but leave tails on.
2. Place the onion, jalapeño, chopped garlic, ginger and cilantro in the bowl fitted with the ultrablade knife. Mix at speed 12 for 10 seconds. Put the mixture in a separate bowl and add 3 Tbsp. fresh lime juice, oil and shrimp. Mix gently; cover and refrigerate for 1-3 hours. Remove the ultrablade knife and wash the Prep&Cook bowl.
3. Pour 3 cups of water plus Old Bay seasoning into the bowl. Place shrimp mixture in the steam basket and place the basket in the Prep&Cook bowl. Launch the P1 steam program for 12-15 minutes or until shrimp turns pink.
4. To make Lime Aioli, mince 1 garlic clove. Place minced garlic, 1 Tbsp. fresh lime juice, lime zest, mayonnaise, 1/4 tsp. salt and 1/8 tsp. pepper in a small bowl. Stir to combine and serve with shrimp.