Shrimp With 2 Dipping Sauces

• 4 lbs cooked jumbo shrimp, peeled and deveined, tails intact
• None None FOR THE HOMEMADE MAYONNAISE
• 6 None egg yolks
• 2 tbsp lemon juice
• 2 tbsp Dijon mustard
• 1 cup olive oil
• None None FOR THE HERB AIOLI
• 1/4 cup chopped basil
• 2 tbsp chopped parsley
• 1 tbsp lemon juice
• 3 cloves garlic, crushed
• 1 tbsp finely grated lemon peel
• None None FOR THE PEPPER AND CAPER MAYONNAISE
• 1/2 cup roasted peppers, drained and chopped
• 2 tbsp chopped capers

1. Arrange shrimp on serving platter. Cover and refrigerate until ready to serve.
2. For the homemade mayonnaise, process egg yolks, lemon juice and mustard in a food processor or blender until smooth. While motor is running, gradually pour in oil in a thin stream and process until thick. Season to taste. Spoon 1/2 the mayonnaise into a medium bowl.
3. For the herb aioli, stir all ingredients into bowl of mayonnaise. Season to taste.
4. For the pepper and caper mayonnaise, add roasted peppers and capers to remaining mayonnaise in food processor or blender. Process until smooth. Season to taste.
5. Serve shrimp with sauces.

jumbo shrimp, mayonnaise, egg yolks, lemon juice, mustard, olive oil, herb aioli, basil, parsley, lemon juice, garlic, lemon peel, pepper, peppers, capers

Taken from recipes-plus.com/api/v2.0/recipes/30319 (may not work)