and Asparagus Salad
By Owner / Chef Judie Vacchina,
with: Newfoundland Coldwater Shrimp, Canada
1 lb. Cooked Shrimp
24 Asparagus Stalks
1 Egg Yolk
1 tspn. Cayenne Pepper
1/3 cup Extra Virgin Olive Oil
1/3 cup Sesame Oil
1 tbls. Fresh Lemon Juice
In a food processor, combine egg yolk, cayenne pepper, and salt
to taste. With motor running, add in olive oil and sesame oil
in a thin stream. When the mixture thickens to a mayonnaise
consistency, transfer to another bowl and stir in the lemon.
Add the shrimp and toss together with the mayonnaise. Arrange
on a platter with the asparagus, and garnish with lemon zest.