Lomo-Wrapped Shrimp with Grilled Bread, Pistou, and Smoked Paprika Vinaigrette

Smoked Paprika Vinaigrette:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon sherry vinegar
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons Spanish smoked paprika
• 1/2 clove garlic, minced
• Salt and pepper to taste

Pistou:

• 1/2 bunch parsley, rinsed well
• Zest of 1 lemon
• 1/2 clove garlic, minced
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Grilled Bread:

• 1/4 baguette, sliced 1/4-inch thick
• Olive oil as needed
• Salt and pepper to taste

Lomo-Wrapped Shrimp:

• 1 pound jumbo shrimp or head-on shrimp, peeled and deveined
• Salt and pepper to taste
• 1/4 pound lomo embuchado, thinly sliced
• 2 tablespoons vegetable oil
   

To make the vinaigrette, whisk together the olive oil, sherry vinegar, Dijon mustard, paprika, and garlic. Season to taste with salt and pepper. Reserve.

To make the pistou, combine the parsley, lemon zest, garlic, and olive oil in a food processor. Pulse the mixture for 1 minute, or until just slightly chunky. Season to taste with salt and pepper. Reserve.

To make the grilled bread, brush the baguette slices with olive oil and season to taste with salt and pepper. Toast over high heat on a grill or in a grill pan until charred and crispy, about 3 minutes each side.

To make the shrimp, season them lightly with salt and pepper on both sides. Tightly wrap each one with 2 to 3 pieces of lomo and secure with toothpicks. Heat the oil in a sauté pan over medium heat. Sear the shrimp until the lomo is crispy and the shrimp are cooked through, about 2 minutes each side. Set aside to cool for a minute before serving.

To serve, spoon a little pistou on each plate. Top with 2 lomo-wrapped shrimp. Drizzle each serving with a little vinaigrette and serve with a couple slices of grilled bread.