Ingredients
1 large egg
4 medium garlic cloves
1 tablespoon fresh lemon juice
1 hard cooked egg yolk
1/2 teaspoon dijon mustard
1/4 teaspoon freshly ground white pepper
1/4 teaspoon salt
2 cups olive oil
2 pounds fresh asparagus trimmed
2 pounds uncooked large shrimp peeled and deveinded
fresh lemon leaves
1 tablespoon snipped fresh chives
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
Preparation
Blend first 7 ingredients in processor. Gradually add 2 cups oil through feed tube and blend until thick and smooth. Transfer mayonnaise to bowl. Blanch asparagus in large pot of boiling salted water until just tender about 3 minutes drain. Refresh under cold water and drain again. Prepare barbecue high heat. Thread shrimp on skewers. Brush generously with oil. Cook shrimp until just pink about 2 minutes per side. Arrange lemon leaves on platter. Place mayonnaise in center of platter and sprinkle chives over. Toss asparagus with 2 tablespoons lemon juice and dill. Remove shrimp from skewers. Arrange shrimp and asparagus around mayonnaise and serve.
