Poached Shrimp with Mint Cilantro Rouille

DeviceCMYK 8 bitsFrom: Executive chef Richard Sandoval and chef de cuisine Josefina Santacruz, Pampano Restaurant, New York City.

32 jumbo poached Ocean Garden Authentic Mexican Shrimp, peeled and deveined

MAYONNAISE (MAKES 1 LITER):
3 Tbsp. lemon juice
1 egg yolk
3/4 qt. vegetable oil to taste, salt and pepper

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