Pepper-Wrapped Shrimp With Saffron Aioli
October, 2002

Makes about 20 / Aioli, a garlicky mayonnaise, is seasoned here with saffron, justifiably the world's most precious spice. Made from the stigmas of crocus flowers, one ounce of saffron results from a staggering 14,000 hand-picked stigmas.

1/2 cup low-fat or regular mayonnaise
2 tablespoons chopped fresh parsley
1 tablespoon drained capers, chopped
1 tablespoon lemon juice
1 small clove garlic, crushed
1/8 teaspoon saffron, crushed
1 pound large shrimp (about 20), shelled and deveined
2 teaspoons Spanish hot or sweet paprika
3/4 teaspoon salt
1/3 cup piquillo peppers or roasted red peppers, cut into 1/2-inch strips

1. To make the aioli, combine mayonnaise, parsley, capers, lemon juice, garlic, and saffron in a bowl; cover and refrigerate until ready to use.
2. Preheat broiler. Sprinkle shrimp with paprika and salt. Wrap each shrimp with a strip of piquillo pepper. Arrange shrimp on a rack in a broiler pan; brush with olive oil, if desired. Broil just until center is opaque, turning once, about 3 minutes. Serve with saffron aioli.

Calories 178,Fat 9,Perfat 48,Cholesterol 177,Carbo 4,Protein 19