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Spicy Shrimp Timbales

2 teaspoons vegetable oil
2 cups finely chopped leeks (dark green parts only)
1 pound uncooked shrimp, peeled, finely chopped
Pinch of dried crushed red pepper
1 cup finely chopped celery
1/2 cup finely chopped dill pickle
1/4 cup plus 2 tablespoons mayonnaise
3 tablespoons finely chopped red onion
3 tablespoons fresh lemon juice
1 tablespoon celery salt
2 teaspoons ground chili powder
2 teaspoons paprika
2 teaspoons granulated garlic


Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add leeks and saute until brown, about 5 minutes. Add shrimp and crushed red pepper and saute until shrimp are opaque in center, about 4 minutes. Transfer shrimp mixture to large bowl. Refrigerate until cold. Mix all remaining ingredients into shrimp mixture. Place 3-inch-diameter ring mold or empty tuna can with top and bottom removed in center of 1 plate. Spoon scant 1/2 cup shrimp mixture into ring mold. Using back of spoon, spread to sides of mold. Carefully lift off ring mold. Repeat with remaining shrimp mixture on remaining 7 plates.

Source: www.epicurious.com