July 7, 2020


3 pounds poached white shrimp (deveined and cleaned)
2 egg yolks
3 tablespoons of chopped dill
2 lemons, zested and juiced
2-3 cloves of garlic, chopped
1 shallot brunoise
1¾ cups Lemon Olive Oil
Salt and pepper to taste


Hand chop the shrimp to your desired size. Set aside in refrigeration. In food processor, blend all ingredients except the Lemon Olive Oil. While the machine is running slowly drizzle in the Lemon Olive Oil. Season mixture with salt and pepper. Fold together the shrimp and the dressing. Keep ice cold.

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