Parsley Paprika Pesto Shrimp Cocktail Sauce

• 3 cups packed fresh Italian parsley
• 1/4 medium red onion, finely chopped
• 2 medium garlic cloves, smashed
• 1 tablespoon paprika
• 1/2 teaspoon kosher salt
• 1/4 cup red wine vinegar
• 1/2 cup olive oil

1. Place everything except oil in a food processor fitted with a blade attachment.
2. With food processor running, slowly pour in oil until fully incorporated; season with additional salt, as desired.
3. (Can be made up to 1 day ahead, covered and refrigerated.)
4. Serve with cooked and chilled shrimp.

parsley, red onion, garlic, paprika, kosher salt, red wine vinegar, olive oil

Taken from www.foodnetwork.com/recipes/aida-mollenkamp/parsley-paprika-pesto-shrimp-cocktail-sauce-recipe.html (may not work)