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1
For the onions: Heat the oil in a medium saute pan over medium heat.
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2
Add the garlic, onions and thyme and sprinkle with salt and black pepper.
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3
Cook until translucent, 3 to 5 minutes, and then add 1/2 cup water.
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4
Continue cooking until the onions are tender, 10 to 15 minutes.
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5
If the liquid reduces too much, add a little more water.
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6
Taste for seasoning, adding more salt and pepper as needed.
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7
Stir in the ginger.
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8
Remove from the heat and discard the thyme.
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9
For the shrimp: Heat a large skillet over medium-high heat and add the oil.
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10
Toss the shrimp with the paprika and salt in a bowl, stirring to coat.
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11
When the oil begins to smoke, shut off the heat, add the shrimp to the skillet and toss around with a metal spatula so they are coated with oil and cook more evenly.
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12
Stir in the sherry.
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13
Turn the heat back on to medium-high and cook until the shrimp are no longer translucent, 1 to 2 minutes.
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14
Season with more salt and pepper.
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15
Squeeze the lemon juice over and remove from the heat.
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16
Reserve any cooking liquid (if there is any).
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17
Stir the onion mixture into the shrimp.
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18
For the vinaigrette: Whisk together the olive oil, vinegar and lemon juice and zest in a small bowl.
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19
Add in any cooking liquid from the shrimp.
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20
Whisk to blend.
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21
Season with salt and pepper.
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22
For assembly: Spoon a little of the onion and shrimp mixture onto the bottom of each Bibb leaf.
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23
Top each with a sprinkle of the peanuts and drizzle with the vinaigrette.
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24
Serve any remaining vinaigrette on the side.
