Pepper-Wrapped Shrimp with Saffron Aioli

Pepper-Wrapped Shrimp with Saffron Aioli

YIELD: 16 - 20 pieces

1⁄2 cup mayonnaise
2 Tbsps. chopped parsley
1 Tbsp. drained, chopped capers
1 Tbsp. lemon juice
1 clove garlic, mashed to a puree
1⁄8 tsp. saffron, crushed
1 lb. uncooked shrimp (about16-20), shelled and deveined
2 tsps. paprika
3⁄4 tsp. salt
1⁄3 cup Piquillo peppers or
roasted red bell peppers

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