Beetlejuice Inspired Shrimp Cocktail
Ingreadient
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1 pound shrimp, deveined, shell on
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1/2 cup plus 2 tablespoons olive oil, divided
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salt and freshly ground black pepper to taste
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1 large egg
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1 garlic clove
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1 poblano pepper, seeded
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1/2 cup grapeseed or canola oil
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1 tablespoon fresh lime juice
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6 to 8 fresh basil leaves
Direction
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Place shrimp, shells on, in a large bowl. Add 1 tablespoon olive oil, salt, and pepper and toss.
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Heat a cast iron skillet over medium heat until hot; add 1 tablespoon olive oil to the skillet.
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Cook shrimp in the skillet, without crowding, for 3 to 4 minutes on each side. You may have to work in batches. Remove shrimp from skillet and allow to cool.
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Combine egg, poblano pepper, garlic clove, lime juice, and basil in a food processor and blend until smooth. With processor running, slowly add 1/2 cup grapeseed oil and process until mixture is smooth and thick.
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Transfer mixture to a bowl and very slowly, a drop or two at a time, whisk in remaining 1/2 cup olive oil by hand. Season with salt and pepper.
