Spicy Toasted Garlic Aioli Shrimp

Ingredients

• 5  bay leaves 
• 0.5 teaspoon pepper black
• 1 teaspoon cayenne pepper 
• 2 teaspoons cayenne pepper 
• 2 teaspoons dijon mustard 
• 3  egg yolks 
• 5 tablespoons garlic minced
• 3  juice of lemon juiced
• 1 tablespoon kosher salt 
• 3 tablespoons kosher salt 
• 0.3 cup juice of lemon 
• 1.5 cups olive oil 
• 4 tablespoons paprika 
• 2 tablespoons red wine vinegar 
• 2 pounds shrimp deveined peeled
• 1 cup vegetable oil 
• 1.5 cups water 
• 1 cup white wine 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• whisk
• mixing bowl
• blender
• measuring cup

Directions

1. To make the aioli: Warm the olive oil over low heat in a large skillet.
2. Add the garlic, paprika, and cayenne pepper and toast until the garlic is fragrant, about 3 minutes.
3. Remove the pan from the heat and add the vegetable oil then transfer the mixture to a measuring cup.
4. 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.
5. 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.
6. Add the shrimp and cook until they are pink, firm and opaque, about 5 minutes.
7. Drain the shrimp and allow them to cool.
8. Put the shrimp in a bowl.
9. Add aioli and mix well. Spoon the shrimp onto plates and serve.