White Shrimp Salad With Meyer Lemon And Dill

from Chef Justin Devillier of La Petite Grocery in New Orleans, LA

3 pounds poached white shrimp (deveined and cleaned)

2 egg yolks

3 tablespoons of chopped dill

2 Meyer lemons, zested and juiced

2-3 cloves of garlic, chopped

1 shallot brunoise

1¾ cups vegetable oil

Salt and pepper to taste

Hand chop the shrimp to your desired size. Set asie in refrigeration.
In food processor, blend all ingredients except the oils. While the machine is running slowly drizzle in the oils. (If it starts to get too thick add a few drops of cold water).
Season mixture with salt and pepper.
Fold together the shrimp and the dressing. Keep ice cold.

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