Tartar Sauce Shrimp

• 48 unpeeled large fresh shrimp (2 pounds)
• 2/3 cup olive oil
• 1 tablespoon ground turmeric
• 2 teaspoons crushed red pepper
• 3 cloves garlic, crushed
• 2 large sweet red peppers
• 3 tablespoons minced shallots
• 1 teaspoon Hungarian paprika
• 2 to 3 teaspoons hot sauce
• 2 teaspoons lemon juice
• 1/3 cup olive oil
• 1/2 cup mayonnaise
• 3 tablespoons diced sweet gherkin pickle
• 1 1/2 tablespoons capers, drained
• 24 large bay leaves, halved crosswise
• 3 lemons, each cut into 8 wedges

1. Peel and devein shrimp, leaving tails intact; place shrimp in a shallow dish. Combine 2/3 cup olive oil and next 3 ingredients; pour over shrimp. Cover; marinate in refrigerator 4 hours.
2. Cut peppers in half lengthwise; remove and discard seeds and membrane. Place peppers, skin side up, on a baking sheet; flatten with palm of hand. Broil 4 inches from heat (with electric oven door partially opened) 10 minutes or until charred. Place in ice water 5 minutes. Remove from water; peel and discard skins. Combine roasted pepper, shallots, and next 3 ingredients in container of an electric blender. Cover and process on high speed 1 minute or until smooth. With machine running, add 1/3 cup olive oil in a slow steady stream, processing until blended. Transfer to a bowl; stir in mayonnaise, pickle, and capers. Cover and chill.
3. Soak 24 (6-inch) bamboo skewers in water 30 minutes. Remove shrimp from marinade; discard marinade. Thread 2 shrimp, 2 bay leaf halves, and 1 lemon wedge alternately onto each skewer. Place kabobs on rack; grill, uncovered, over medium-hot coals (350u0b0 to 400u0b0), 4 to 5 minutes on each side or until shrimp turn pink. Discard bay leaves. Serve shrimp with tartar sauce.

fresh shrimp, olive oil, ground turmeric, red pepper, garlic, sweet red peppers, shallots, paprika, hot sauce, lemon juice, olive oil, mayonnaise, sweet gherkin pickle, capers, bay leaves, lemons

Taken from www.myrecipes.com/recipe/tartar-sauce-shrimp (may not work)