Method

Make the herb mayonnaise. Put the eggs yolks in a small blender. Add the lemon juice, chervil, parsley, mustard, garlic, and salt and pepper and blend for 5 minutes. Slowly add the olive oil, drop by drop, blending until the mixture starts to thicken. Do not add the oil too quickly. Continue until the mayonnaise is thick and smooth, then adjust the seasoning.

Cook the shrimp under a medium-hot broiler or on a barbecue for about 10 minutes, turning them two or three times, until they are firm when broken open. Serve immediately with the herb mayonnaise, garnished with the freshly sliced lemon.

If you want to serve the shrimp as a main course, double the quantity of shellfish and serve with the mayonnaise, a nice loaf of bread, and a fresh, crisp salad.

Serves 8

Reprinted with permission from ©Andrews McMeel, The Scandinavian Cookbook, by Trina Hahnemann, published by Andrews McMeel

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