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Recipe

Pimentón Vinaigrette

ByAllison Ehri Kreitler Fine Cooking Issue 86

Yield:Yields about 1/2 cup.

This vinaigrette lends some smoky heat to grilledShrimp SkewersandPancetta & Pineapple Skewers. Pimentón is smoked Spanish paprika. You can find it in specialty food stores or online atiGourmet.com.

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  • 1 large clove garlic
  • Generous 1/2 tsp. kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1-1/2 Tbs. fresh lemon juice
  • 1 Tbs. sherry vinegar
  • 1 tsp. sweet (dulce) pimentón
  • 1/2 tsp. freshly ground black pepper

Preparation

  • Chop the garlic, sprinkle it with the salt, and mash it into a paste with the side of a chef’s knife (or use a mortar and pestle). In a medium bowl, mix the garlic paste, oil, lemon juice, vinegar, pimentón, and pepper.

Make Ahead Tips

This can be made up to 2 days ahead and refrigerated.

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Reviews (1 review)

  • alluraDirect| 08/17/2012

    Use this vinaigrette for grilled prawns scallops. Fantastic!

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