YIELD: 16 - 20 pieces 1⁄2 cup mayonnaise 2 Tbsps. chopped parsley 1 Tbsp. drained, chopped capers 1 Tbsp. lemon juice 1 clove garlic, mashed to a puree 1⁄8 tsp. saffron, crushed 1 lb. uncooked shrimp (about16-20), shelled and deveined 2 tsps. paprika 3⁄4 tsp. salt 1⁄3 cup Piquillo peppers or roasted red bell peppers cut in 1⁄2-in. strips 2 Tbsps. olive oil For saffron aioli: Combine mayonnaise, parsley, capers, lemon juice, garlic and saffron in small bowl; cover and refrigerate until ...

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