Shrimp & Mozzarella Tapa

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1/2 teaspoon Aleppo pepper (see Note)

4 teaspoons amontillado Sherry

2 tablespoons extra virgin olive oil + more as needed

Zest of 2 lemons, about 1 teaspoon

4 teaspoons chopped fresh dill

1 pound large shrimp, deveined, tail on (about 21-26 count per pound)

4 ounces fresh mozzarella balls, ciliegene if possible-- Kosher salt and pepper to taste

Squeeze of lemon juice to taste

1 teaspoon finely chopped roasted red bell pepper

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