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Shrimp Charmoula

['1 pound large shrimp in shell (21 to 25 per pound), peeled, leaving tail fan attached, and deveined', '3 large shallots, finely chopped (1 cup)', '6 tablespoons extra-virgin olive oil, divided', '1 small leek (white and pale green parts only), finely chopped', '1 garlic clove, minced', '1 fresh serrano chile (optional), seeded and finely chopped', '1/4 teaspoon sweet paprika', '1/8 teaspoon smoked paprika (optional)', '1/8 teaspoon turmeric', '1/2 teaspoon grated lemon zest', '1/2 cup fresh lemon juice', '2 teaspoons mild honey', '2 tablespoons chopped flat-leaf parsley or cilantro']

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.
Cape Mentelle Margaret River Chardonnay '05

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