1/2 to 3/4 lb. shrimp (preferably very sm., shelled)
Coarse salt
8 tbsp. olive oil
3 lg. cloves garlic, peeled and very coarsely chopped
1 dried red chili pepper, stem and seeds removed, in 2 pieces
1/2 tsp. paprika (preferably Spanish style)
1 tbsp. minced parsley

Dry the shrimp well and sprinkle salt on both sides. Let sit at room temperature 10 minutes. Heat the oil in 4 ramekins or one shallow 8-inch casserole, preferably earthenware. Add the garlic and chili pepper, and when the garlic starts to turn golden (be careful not to over cook), add the shrimp. Cook over medium-high heat, stirring, for about 2 minutes or until the shrimp are just done.

Sprinkle in the paprika, parsley, and salt. Serve immediately, right in the cooking dish, if possible. Provide lots of good bread for dunking. Place in the bowl of a blender or processor the whole egg, egg yolk, mustard, salt and lemon juice. Blend for a few seconds. With the motor running, pour in the oil very gradually and continue beating until thickened and silky. Serves 4.

ALIOLI SAUCE:

1 c. mayonnaise, preferably home made
4 or more cloves garlic, mashed to a paste or put through a garlic press

To make Alioli, combine the mayonnaise and garlic. Let sit at room temperature until ready to use.