Lomo-Wrapped Shrimp with Grilled Bread, Pistou, and Smoked Paprika Vinaigrette | James Beard Foundat

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 tablespoon sherry vinegar
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons Spanish smoked paprika
• 1/2 clove garlic, minced
• Salt and pepper to taste
• 1/2 bunch parsley, rinsed well
• Zest of 1 lemon
• 2 tablespoons extra virgin olive oil
• 1/4 baguette, sliced 1/4-inch thick
• Olive oil as needed
• 1 pound jumbo shrimp or head-on shrimp, peeled and deveined
• 1/4 pound lomo embuchado, thinly sliced
• 2 tablespoons vegetable oil