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Ratatouille With Julie Hartigan’s Grilled Pimenton Shrimp


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1/4 cup olive oil, divided

3 small red onions, diced

6 cloves garlic, coarsely chopped

2 Tablespoons tomato paste

2 small eggplants, diced into 1-inch pieces

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/2 teaspoon fennel seeds, coarsely chopped or crushed a bit with a mortar and pestle

2 zucchini or other summer squash, diced into 1-inch pieces

2 large tomatoes, cored, seeded and diced

1 roasted red pepper, coarsely chopped

2 Tablespoons capers

1 Tablespoon sherry vinegar

Salt and pepper

1 1/4 teaspoons sweet pimenton (also called sweet smoked Spanish paprika)

2 cloves minced garlic, mashed to a paste with 1 teaspoon kosher salt

1 Tablespoon lemon juice

1 Tablespoon sherry vinegar or cider vinegar

1/4 teaspoon black pepper

1/4 cup olive oil

1 pound shelled, cleaned shrimp

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