Spiky Idaho Potato Shrimp with Aioli

From: Chef/owner Michel Richard, Citronelle, Washington, D.C.  Yield: 8 appetizer servings.

Idaho Potato Aioli:
1 5-oz. Idaho®Yukon Gold potato, peeled, rinsed, cut in ½” cubes
8 cloves garlic
2 large egg yolks
2 cups extra virgin olive oil, divided
to taste, fine sea

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