Crispy Shrimp Lettuce Wraps with Spicy Aioli

1. Make aioli: Make sure all of the aioli ingredients are at room temperature before starting.

In a mini food processor, combine oil and garlic. Process until blended together.

Into the bowl of a large food processor, add egg yolks and mustard. Process until blended together. Keep the processor running, with the lid secure and food pusher in place. Slowly pour the garlic oil into the feed tube. There should be small hole at the bottom of the pusher that allows the oil to slowly trickle into the food processor bowl. Pour about half of the oil into the pusher and stop once the mixture starts to come together. Add vinegar, salt and pepper and process to combine. Continue slowly pouring in the remaining oil but reserve about 2 tablespoons of the oil to use later to adjust seasonings and consistency. Add lemon juice and process until combined. At this point, test the aioli to see if it suits your preferences and add oil or seasonings if needed. To make spicy aioli, add the Sriracha sauce and process until combined.

2. Make slaw: Add all slaw ingredients to a medium bowl. Toss to combine. Set aside until ready to use.

3. Make Shrimp: Clean and remove tails of shrimp. Pat shrimp very dry and evenly sprinkle shrimp with salt, pepper and curry. Add oil to skillet and heat to medium high. Pour flour into a large dish and place half of the shrimp into the flour. Lightly coat each shrimp with flour and shake off excess before placing into heated skillet. Cook about 3 minutes on each side or until golden brown. When cooked through, remove from skillet onto a paper towel lined plate. Repeat with remaining shrimp.

4. Assemble lettuce wraps. On a large work surface, lay out lettuce leaves. Top each lettuce leaf with about 1 tablespoon of slaw, three pieces of shrimp and spicy aioli. Garnish with more cilantro if desired.