Grilled Shrimp with Mayonnaise Dip

Ingredients

• 2 fresh egg yolks (room temperature!)
• 1 pinch salt
• 1 tsp sharp mustard
• 2 tbsp lemon juice
• 200 ml sprouting oil
• 1 tbsp chives ribbons
• 1 tbsp freshly chopped dill
• white pepper
• 800 g shrimp (prepped, deveined and peeled except for the tail segment)
• 1 chili pepper
• 1 Garlic clove
• 1 tbsp coarse mustard
• 3 tbsp olive oil
• Salt
• pepper (ground)

Instructions

1. 1.

   When making the mayonnaise it is important that all ingredients are at room temperature. Whisk the egg yolks with salt, mustard and 1 tbsp lemon juice vigorously.

2. 2.

   Then add a few drops of oil with a whisk or hand mixer, then slowly drizzle in the remaining oil in a thin stream, always adding just enough to bind the yolk into a thick, creamy mayonnaise. Fold in herbs and season with salt, pepper and lemon juice.

3. 3.

   Wash and pat dry the shrimp. Wash, deseed and finely chop the chili pepper. Peel and finely chop the garlic. Mix together the chili, mustard and oil, then fold in the shrimp. Season with salt and pepper and grill (or grill in a pan) for 3‑4 minutes, turning occasionally.