Shrimp Charmoula

Preparation Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes. Drain and cool. Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes. Meanwhile, wash leek and pat dry. Add leek, garlic, and chile (if using) to shallots and cook, stirring frequently, until softened, 4 to 5 minutes. Add paprikas and turmeric and cook, stirring, 2 minutes. Remove from heat and stir in lemon zest and juice, honey, parsley, 1/2 teaspoon salt, and remaining 1/4 cup oil. Toss shrimp with sauce in a glass or ceramic bowl and marinate, covered and chilled, at least 8 hours. Season with salt and serve in sauce. What to drink: Cape Mentelle Margaret River Chardonnay '05 Cooks' note:Shrimp can be marinated up to 1 day.

Preparation Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes. Drain and cool. Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes. Meanwhile, wash leek and pat dry. Add leek, garlic, and chile (if using) to shallots and cook, stirring frequently, until softened, 4 to 5 minutes. Add paprikas and turmeric and cook, stirring, 2 minutes. Remove from heat and stir in lemon zest and juice, honey, parsley, 1/2 teaspoon salt, and remaining 1/4 cup oil. Toss shrimp with sauce in a glass or ceramic bowl and marinate, covered and chilled, at least 8 hours. Season with salt and serve in sauce. What to drink: Cape Mentelle Margaret River Chardonnay '05 Cooks' note:Shrimp can be marinated up to 1 day.