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1.
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Make aioli: Make sure all of the aioli ingredients are at room temperature before starting.
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In a mini food processor, combine oil and garlic.
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Process until blended together.
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Into the bowl of a large food processor, add egg yolks and mustard.
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Process until blended together.
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Keep the processor running, with the lid secure and food pusher in place.
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Slowly pour the garlic oil into the feed tube.
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There should be small hole at the bottom of the pusher that allows the oil to slowly trickle into the food processor bowl.
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Pour about half of the oil into the pusher and stop once the mixture starts to come together.
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Add vinegar, salt and pepper and process to combine.
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Continue slowly pouring in the remaining oil but reserve about 2 tablespoons of the oil to use later to adjust seasonings and consistency.
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Add lemon juice and process until combined.
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At this point, test the aioli to see if it suits your preferences and add oil or seasonings if needed.
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To make spicy aioli, add the Sriracha sauce and process until combined.
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2.
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Make slaw: Add all slaw ingredients to a medium bowl.
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Toss to combine.
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Set aside until ready to use.
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3.
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Make Shrimp: Clean and remove tails of shrimp.
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Pat shrimp very dry and evenly sprinkle shrimp with salt, pepper and curry.
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Add oil to skillet and heat to medium high.
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Pour flour into a large dish and place half of the shrimp into the flour.
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Lightly coat each shrimp with flour and shake off excess before placing into heated skillet.
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Cook about 3 minutes on each side or until golden brown.
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When cooked through, remove from skillet onto a paper towel lined plate.
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Repeat with remaining shrimp.
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4.
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Assemble lettuce wraps.
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On a large work surface, lay out lettuce leaves.
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Top each lettuce leaf with about 1 tablespoon of slaw, three pieces of shrimp and spicy aioli.
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Garnish with more cilantro if desired.
