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Grilled shrimp with smoked paprika aioli

(Food Styling/Jill Gibson; Aram Boghosian for The Boston Globe)
May 25, 2011

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Serves 4

To make smoked paprika, peppers are harvested and then slowly smoked over oak wood, a process often done in Spain. After a couple of weeks, the peppers turn deep red and they’re ground into a fine powder, called pimenton in Spanish. It can transform food. Here the paprika is stirred into a garlicky mayo to make aioli, which is served with shrimp skewers.

AIOLI

2 cloves garlic, finely chopped
Salt, to taste
1 teaspoon smoked paprika or pimenton
1 cup mayonnaise

1. Chop the garlic with a large pinch of salt until the garlic starts to break down.

2. In a bowl, combine the garlic, smoked paprika, and mayonnaise. Stir well.

SHRIMP

Juice of 1 lemon
1/2 teaspoon crushed red pepper
1/3 cup olive oil
Salt and black pepper, to taste
2 pounds large shrimp, peeled
1 small head lettuce, cored and cut up
2 cups mesclun greens
Olive oil (for sprinkling)
1 tablespoon white wine vinegar

1. Light a charcoal grill or turn a gas grill to high.

2. In a medium bowl, combine the lemon juice, red pepper, olive oil, salt, and black pepper. Pat the shrimp dry. Add them to the bowl and toss well. Thread the shrimp on skewers.

3. Cook the skewers for about 3 minutes on each side or until the shrimp are bright pink and cooked through.

4. In a bowl, toss the lettuce and mesclun with enough olive oil to barely coat them. Add vinegar, salt, and pepper. Arrange on plates. Serve the shrimp on or off the skewers with aioli.

Jonathan Levitt