Fried Pecan Crusted Shrimp W/ Roasted Garlic & Lemon Aioli

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Diamond Nuts


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For the Shrimp:

24 shrimp, large, peeled and devained

1 ½ cups Panko bread crumbs

3 cups pecan halves, toasted and crushed

1 tbsp smoked paprika

½ tsp cayenne pepper

3 tbsp cilantro, finely chopped

Sea salt and cracked black pepper to taste

½ tsp lemon zest, extra finely grated

2 cups all purpose flour

4 eggs

1 tbsp buttermilk

For the Aioli:

2 whole bulbs garlic

2 tsp extra virgin olive oil

1 ½ cups mayonnaise

1 tbsp lemon zest, extra finely grated

1 tbsp lemon juice, fresh squeezed

Cayenne pepper to taste

Cilantro leaves for garnish

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