Grilled Prawns with Mayonnaise Dip
Ingredients
- For dip
- 2 fresh egg yolks (Room temperature!)
- 1 pinch salt
- 1 tsp sharp Mustard
- 2 Tbsps lemon juice
- 200 milliliters Corn oil
- 1 Tbsp scallions
- 1 Tbsp chopped, fresh Dill
- white peppers
- For shrimp
- 800 grams shrimp (ready to cook deveined and peeled down to the tail segment)
- 1 chili pepper
- 1 garlic clove
- 1 Tbsp Mustard
- 3 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
For the dip, it is important that all the ingredients are at room temperature. Whisk vigorously the yolks with salt, mustard, and 1 tablespoon lemon juice.
Whisk in (or use a hand mixer) a few drops of oil, then slowly incorporate the remaining oil in a thin stream. Be careful to pour only so much oil that the mixture maintains a thick, creamy texture. Stir in the herbs and season with salt, pepper, and lemon juice.
For the shrimp, rinse the shrimp and pat dry. Rinse, pat dry, and chop the chile pepper, removing seeds and ribs if desired. Peel the garlic and finely chop. Stir together the chile pepper, mustard, and oil. Add the shrimp and toss to combine. Season with salt and pepper and cook on the grill (or in a grill pan) for 3 to 4 minutes, turning occasionally.
Transfer the shrimp to a serving plate. Spoon the mayonnaise into a bowl and serve immediately.
