Trio Of Dipping Sauces With Fresh Shrimp

• 24 None clarge cooked shrimp, peeled and deveined, tails on
• 3 large egg yolks
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 cup olive oil
• 1/3 cup mayonnaise
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley
• 3 clove garlic, peeled and crushed
• 3 tsp finely grated lemon zest
• 4 oz roasted red peppers, drained, chopped
• 2 tbsp capers, chopped

1. Arrange the shrimp on serving platter. Cover and chill, until needed.
2. To make the plain mayonnaise, process the egg yolks, lemon and mustard in a food processor or blender, until smooth. With the motor running, gradually pour in the oil in a thin stream. Process until thick and season to taste.
3. For the herb aioli combine 1/3 of the mayonnaise with the chopped herbs, garlic and lemon zest in a small bowl. Season to taste.
4. For the pepper and caper dip, process 1/2 of the remaining mayonnaise with the peppers and capers and season to taste. Spoon the three dipping sauces into small bowls and serve with the shrimp.

shrimp, egg yolks, lemon juice, mustard, olive oil, mayonnaise, fresh basil, parsley, clove garlic, lemon zest, red peppers, capers

Taken from recipes-plus.com/api/v2.0/recipes/24225 (may not work)