Poached Shrimp with Mint Cilantro Rouille

From: 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

MINT CILANTRO ROUILLE (MAKES 1/2 LITER):
1/2 liter mayonnaise
1/2 cup olive oil
1/2 cup lime juice
1/2 oz. chives
1/2 cup tightly packed cilantro
1/2 cup tightly packed mint to taste, salt

For mayonnaise: Blend lemon juice and egg yolk. In a steady stream, add vegetable oil until well-mixed. Season with salt and pepper. Halve recipe if only making 1/2 liter dipping sauce.

For mint cilantro rouille: Blend all ingredients together. Place mayonnaise in a bowl; add herb mixture. Mix well until even. Adjust seasoning.