2 cloves garlic
2 teaspoons smoked paprika
1/4 cup fresh lemon juice (about 1 lemon), plus more as needed
2 egg yolks
2 cups canola oil
1 pound head-on large shrimp (16/20), peeled and deveined, heads and shells reserved
6 tablespoons extra-virgin olive oil
2 tablespoons butter
1 pound vermicelli noodles, broken into 2-inch pieces
8 ounces chorizo, cut into 1/4-inch coins
1 medium onion, finely chopped
4 cloves garlic, minced
1 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
One 14 1/2-ounce can diced tomatoes, drained
2 cups low-sodium chicken stock
8 ounces asparagus, trimmed of woody stems, cut into 1/2-inch pieces
1 pound mussels, cleaned and de-bearded
3 tablespoons chopped fresh parsley
Lemon wedges, for garnish
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