Receta Small Plates Menu: Paprika Grilled Shrimp with Baby Purple Potatoes

Make the salsa verde: In a small bowl, pour the vinegar over the bread, tossing to completely wet the bread. Set aside.

In a food processor, combine the cornichons, capers and anchovies, pulsing until finely chopped, but not pureed. Add the soaked bread and pulse 3 or 4 times. Add the parsley and hard boiled egg, pulsing an additional 2 or 3 times. Scrape down the sides of the processor, then with the machine running, gradually drizzle in about 1 cup of the olive oil through the feed tube. Turn off the machine and taste the sauce. It should be spreadable but not too thick. Add additional oil to adjust consistency.

Make the paprika oil: Using a blender, mix the paprika and 1 1/2 cups olive oil until completely smooth. Pour the…