SHRIMP BRUSCHETTA WITH RED PEPPER AIOLI

FOR THE RED PEPPER AIOLI:
1 sweet red pepper
1/2 cup mayonnaise
1/2 very finely minced garlic
1/4 teaspoon sambal oelek or chili sauce
FOR THE BRUSCHETTA:
1 teaspoon olive oil
1 large clove garlic, minced
1/2 teaspoon red pepper flakes
3/4 pound fresh-cooked, hand-peeled baby shrimp
2 tablespoons capers, drained
12 thick (1/2-inch) slices fresh bread (sourdough, French or another artisan variety)

TO PREPARE THE RED PEPPER AIOLI:
Preheat the broiler.

Place the whole red pepper on a baking sheet and broil until the skin blackens and chars. Place in a bowl and let cool. Peel off the blackened skin and discard. Cut the pepper in half; remove the seeds and core.

In a food processor, combine the roasted pepper, mayonnaise, garlic and sambal oelek. Blend until smooth.

In a small saucepan, heat the oil over medium-low heat; cook the garlic and red pepper flakes until garlic starts to sizzle, but do not allow it to brown. Remove from heat and immediately add the shrimp and capers. Mix well and set aside.

TO PREPARE THE BRUSCHETTA:
Preheat the broiler.

Cut two 2-inch triangles out of each bread slice. Place on a baking sheet and toast under the broiler until light brown, about 1 minute. Turn over and toast for 1 minute longer.

Spoon some of the mixture on top of each triangle and top with a small dollop of Red Pepper Aioli. Serve immediately.

Makes 2 dozen bruschetta
Source: Lesley Stowe Fine Foods Cookbook