Asian Boiled Shrimp and Mayonnaise

Boiling Liquid

One 2-inch piece of peeled ginger root, sliced

3 lemons, halved, juiced (reserve shells)

1/2 cup soy sauce (I use low-sodium)

1/4 cup sugar

4 bay leaves

2 Tbsp. chopped green onions (about 2 onions)

2 tsp. minced garlic (about 2 medium cloves)

1 Tbsp. kosher salt

1 tsp. ground pepper

2 tsp. crushed red pepper

6 cups water

Combine all ingredients except shrimp in  a heavy saucepan and bring to a rolling boil.

2 lbs. Gulf shrimp, shelled and deveined

2 tsp. Emeril's Essence

Sprinkle 2 lbs. shelled and deveined shrimp with Essence and add to the boiling water.  Cook for exactly 2 minutes.  Remove from heat and let the shrimp steep for an additional 2 minutes.  You do not want to cook the shrimp longer or they will be rubbery.

Drain the shrimp and chill well.  Serve the shrimp with Asian mayonnaise as a dipping sauce:

Asian Mayonnaise

1 large egg yolk (room temperature)

2 tsp. fresh lemon juice

1 tsp. minced fresh ginger

1/2 tsp. minced garlic (about 1 small clove)

1 tsp. green onion

1 cup vegetable oil (I used canola)

1 Tbsp. soy sauce

1 Tbsp. cilantro, chopped

1/2 tsp. ground pepper

1/2 tsp. sesame oil

1/4 tsp. salt

Combine egg yolk, lemon juice, garlic, ginger and green onions in food processor.  Process until combined.  SLOWLY add the oil through the feed tube while the motor is running so that it makes an emulsion (thickens).  Add soy sauce, cilantro, pepper, sesame oil, and salt.  Pulse a couple of times to combine.  Remove to bowl and chill thoroughly.  Let stand a couple of hours for best flavor, but use within 24 hours.