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Featured Recipe: Sautéed Shrimp with Salsa Verde, Honey-Garlic Aioli and Fried Bread
Bring the influences of Spain to your table

Travel to Spain without leaving your kitchen with this recipe.

Sautéed Shrimp with Salsa Verde, Honey-Garlic Aioli and Fried Bread

Salsa Verde

3 tablespoons extra virgin olive oil

¼ cup firmly packed flat leaf parsley, minced

1 teaspoon capers, chopped

¼ teaspoon anchovy paste

¼ teaspoon garlic, minced

1 teaspoon lemon zest

1 teaspoon lemon juice

Pinch of crushed red pepper

Sea salt and freshly ground pepper

  • To make the salsa verde: stir all ingredients in a small until well mixed; set aside.

Garlic Aioli

½ cup mayonnaise

½ garlic clove, finely minced

1 teaspoon orange juice

1 teaspoon honey

  • Mix together all ingredients in a small bowl. until smooth; season with salt and pepper.

Shrimp

3 to 4 tablespoons olive oil, divided

3 to 4 slices of crusty bread (cut about ¾ inch thick)

¼ pound large shrimp, peeled and deveined

Pinch crushed red pepper flake, optional

1 garlic clove, sliced thin

  • Heat 1 tablespoon of oil in a skillet over medium high heat.
  • Add bread to skillet; fry on 1 side only until golden around edges; remove from pan.
  • Add remaining oil to pan. Cook shrimp, turning once, until pink and slightly charred.
  • Add the crushed red pepper and garlic; cook for about 30 seconds.
  • Transfer shrimp to bread slices; top with aioli and salsa verde.

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