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Broil to 2 cloves of garlic in your oven at its highest setting for about 10 minutes
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Finely mince 2 cloves of garlic and them to a mortar, add the roasted garlics and mash together until you form a paste, then add 1 tablespoon of dijon mustard, the juice of half a lemon, season with sea salt and freshly cracked black pepper and mix everything together until well mixed
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While you continue to stir, slowly pour in between 2-3 tablespoons of extra virgin Spanish olive oil into the mortar, once you reach a mayonnaise like consistency, cover the mortar with seran wrap and add to the fridge
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To make the beer batter, start by adding 1/2 cup of all-purpose flour to a bowl, then add 1/2 teaspoon of baking powder, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of sea salt, 1 tablespoon of extra virgin Spanish olive oil, 1/4 cup of water and a 1/4 cup of beer, then mix everything together until you form a thick and creamy texture
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Heat a small non-stick frying pan with a medium heat and add 1/3 cup of sunflower oil
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Grab about 15 jumbo shrimp that have been peeled and deveined and add them one by one to the beer batter, coat them well, once the oil get´s hot start adding the coated shrimp to the pan, cook in batches that way you don´t overcrowd the pan, cook between 1 1/2 to 2 minutes per side and add to a plate with paper towels to drain the excess oil, continue to add the shrimp until all the shrimp are cooked
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Add the roasted garlic aioli to a bowl, place it in the middle of a plate and decorate the cooked shrimp around it, sprinkle the dish with some freshly chopped parsley and lightly season the shrimp with some sea salt
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Enjoy!