GRILLED JUMBO SHRIMP SKEWERS  (Makes 50)

Marinade:

1  cup Olevano lemon-infused olive oil
4  tablespoons chopped garlic
3  lemons – zest and juice from all
1  bunch Italian parsley, finely chopped
½ bunch thyme, picked from stem and chopped
½ bunch rosemary, picked from stem and chopped
1  teaspoon crushed red pepper flakes
2 tablespoons ground coriander
1 tablespoon freshly ground black pepper
3 pounds (50) jumbo shrimp, peeled, de-veined
50 bamboo skewers, soaked in water for 2 hours

Combine all of the marinade ingredients into a mixing bowl and mix thoroughly with a wire whisk.  Place the peeled and de-veined shrimp into the bowl.   Cover and refrigerate for 30 minutes.  Skewer each shrimp onto a bamboo skewer individually by stretching the shrimp open lengthwise.   Insert the skewer into the back of the shrimp starting at the tail end.  Place the skewered shrimp into a pan all facing in the same direction.  Pour the remaining marinade over the shrimp, cover with plastic wrap and refrigerate until ready to grill.  Grill shrimp skewers for approximately 3-4 minutes on each side until shrimp is done.   Serve with Roasted Red Pepper Aioli (recipe follows).

ROASTED RED PEPPER AIOLI  (makes about 1 quart)

3  egg yolks
5  roasted red peppers, peeled and seeded
6  garlic cloves, roasted
1  tablespoon Dijon mustard
1 tablespoon chipotle puree (puree canned chipotles in blender)
4  ounces lemon juice
2  tablespoons honey
½  bunch rosemary, picked from the stem
1   tablespoon kosher salt
1   tablespoon freshly ground black pepper
8   ounces Olevano extra virgin olive oil
4  ounces Olevano red pepper-infused olive oil

In a blender, place the egg yolks, roasted red peppers, garlic cloves, Dijon mustard, chipotle puree, lemon juice, honey, rosemary, salt and black pepper.  Process until smooth.  Slowly drizzle the olive oils into the blender until the puree becomes emulsified.  Turn the blender off and check the seasoning to taste.  You may need to add additional sale and pepper, if desired.  Transfer the aioli into a serving dish, cover and refrigerate until ready to serve as a dipping sauce for the shrimp skewers.