Ingredients

• 1 1/2 cups olive oil
• 5 tablespoons minced garlic
• 4 tablespoons paprika
• 1 teaspoon cayenne pepper
• 1 cup vegetable oil
• 3 egg yolks*
• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 cups water
• 5 bay leaves
• 3 lemons, juiced
• 1 cup white wine
• 2 teaspoons cayenne pepper
• 3 tablespoons kosher salt
• 2 pounds shrimp, peeled and deveined, tails left intact

Instructions

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