Pancetta Shrimp w/Shaved Fennel & Cabernet Aioli

Pancetta Shrimp w/Shaved Fennel

Yields: 3

Ingredients:
6 large shrimp
1 small fennel bulb
2 tablespoons extra virgin olive oil
1/2 red onion
2 cloves garlic (chopped)
1 tablespoon lemon zest
Salt & pepper to taste
5 slices Pancetta (thinly sliced)
2 cups Cabernet aioli (recipe below)

Preparation:
Peel & devein shrimp until clean and cut 1/2 of the way through, almost to butterfly. Cut fennel bulb and red onion thin using a slicer, mandolin or a knife. Mix together fennel, onion, lemon zest, salt, pepper, extra virgin olive oil and garlic. Open shrimp and place fennel mixture in pocket. Take thinly sliced pancetta and wrap around shrimp and fennel tightly. Sauté in a hot skillet until golden brown on all sides.

Cabernet Aioli

Ingredients:
2 cups Cabernet wine (or any good drinking red wine)
8 cloves roasted garlic
2 egg yolks
1/2 cup rice wine vinegar
2 teaspoons Dijon mustard
1/2 cup sugar
3 cups olive oil
1/2 cup water (if consistency is too thick)
Salt & pepper to taste

Preparation:
Reduce Cabernet by half in a hot pan with the sugar, and then cool. In food processor, place egg yolks, roasted garlic, Dijon, rice wine vinegar and cooled Cabernet. Slowly drizzle in 1 1/2 cups of the olive oil, then the water, then the rest of the olive oil until it starts to thicken (consistency should be just a little looser than mayonnaise). Season with salt & pepper to taste. Place aioli on bottom of plate, top with shrimp and serve.