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 ready to use.
- Sprinkle shrimp with paprika and salt. Wrap each shrimp with a strip of pepper; fasten with toothpick.
- In a large skillet over medium-high heat, heat olive oil. Add half of shrimp; cook until center is opaque, about 3 minutes, turning once. Remove from skillet.
- Repeat with remaining shrimp, adding more oil if needed. Serve with saffron aioli.
Recipe from Foods from Spain.
FOODS FROM SPAIN