U8 (Jumbo) Shrimp (fresh, cleaned and butterflied from they top to tail)
1″ Sliced Chorizo
Diced Cherry Peppers
Cherry Tomatoes (halved)
2 OZ Vodka
1 tbs Butter
Aioli (Garlic or Horseradish)
2 medium garlic cloves or 1 tbs Horseradish
1 teaspoon Dijon mustard
1 large egg
1/2 cup extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
In a food processor place your garlic or horseradish, Dijon mustard and egg and blend until all ingredients are combined. With the blade running add the oil in a slow even stream until all of it is in mixture. Stop the processor and add your lemon juice and pinch of salt and mix again for about 10 seconds. Place aioli in a spirit bottle and refrigerate for at least 20-30 minutes before using.
Turn you oven to 400*. Cut the hero roll on a bias into 3-4″ long pieces. Coat both sides with olive oil and place on a baking sheet and lightly salt and pepper and bake for approx 4-5 minutes or until golden brown. Remove from tray and set aside.
Put a sauté pan on high heat and approx 1 tbs of olive oil in pan. Once oil is hot add your chorizo and let it cook rendering the fat for approx 2 minutes. Add your minced garlic, sliced shallots and small diced cherry peppers. Cook for 1 minute tossing mixture until shallots are translucent. Salt and pepper your shrimp and add to pan. Cook until the shrimp is pink on both sides and remove pan from stove and add your vodka. Flambé the shrimp and add your halved cherry tomatoes and cook until flame goes out and vodka is reduced to 1/3. Add your chopped Chives, parsley, scallions, Chiffonade basil & Butter. Let the butter emulsify with vodka by tossing the mixture while everything is in the pan. Once butter is melted remove from heat. Place a crostini on a plate and add shrimp (tail up) on crostini and spoon chorizo, tomato, herb, vodka mixture over the shrimp. Drizzle with aioli and sprinkle a little parsley on top and serve