Frizzled Shrimp with Chipotle Aioli

Ingredients

 For the Aloli:

• 2 chipotle chiles, soaked in hot water for an hour

• ½ teaspoon grated ginger

• 1/4 teaspoon minced garlic

• 1 tablespoon barbecue sauce

• ½ teaspoon ground cumin

• 4 egg yolks

• 2 cups vegetable oil

• 16 shrimp, peeled and deveined with tails on

• Salt and pepper

• 16 pieces filo dough, cut 12 inches long and 1 inch wide

• 1 egg, beaten

• Vegetable oil for deep frying

Instructions

For the Aioli:

In a blender, combine the chiles, ginger, garlic, barbecue sauce, cumin, and egg yolks. Puree for 1 minute, slowly adding the oil. The mixture will start to thicken. Transfer the aioli to a serving bowl.

For the Shrimp:

Season the shrimp with salt and pepper. Wrap each shrimp in the dough with the tails sticking our and seal the seams by brushing with the beaten egg and pressing on them. Deep fry the shrimp in oil for 1 ½ minutes. Drain on paper towels. Serve drizzled with the chipotle aioli.