Name: Spicy Toasted Garlic Aioli Shrimp
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT1H37M0.000S
Yield: 6 entree servings or 12 appetizer servings
Cuisine: american
Ingredients: 1 1/2 cups olive oil; 5 tablespoons minced garlic; 4 tablespoons paprika; 1 teaspoon cayenne pepper; 1 cup vegetable oil; 3 egg yolks*; 1/4 cup lemon juice; 2 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 1 tablespoon kosher salt; 1/2 teaspoon black pepper; 1 1/2 cups water; 5 bay leaves; 3 lemons, juiced; 1 cup white wine; 2 teaspoons cayenne pepper; 3 tablespoons kosher salt; 2 pounds shrimp, peeled and deveined, tails left intact

Directions

To make the aioli: Warm the olive oil over low heat in a large skillet. Add the garlic, paprika, and cayenne pepper and toast until the garlic is fragrant, about 3 minutes. Remove the pan from the heat and add the vegetable oil then transfer the mixture to a measuring cup.
Combine the egg yolks, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper in a food processor, blender or mixing bowl. Gradually incorporate the garlic mixture, processing, blending, or whisking continuously as you emulsify. Chill the aioli thoroughly.
To poach the shrimp: Combine 1 1/2 quarts of water with 5 bay leaves, the lemon juice, wine, cayenne pepper and salt in a large saucepan. Bring the poaching liquid to a simmer over medium-high heat. Add the shrimp and cook until they are pink, firm and opaque, about 5 minutes. Drain the shrimp and allow them to cool.
Put the shrimp in a bowl. Add aioli and mix well. Spoon the shrimp onto plates and serve.