Grilled Shrimp With Dilled Asparagus And Garlic Mayonnaise

• 1 large egg
• 4 medium garlic cloves
• 1 tablespoon fresh lemon juice
• 1 hard cooked egg yolk
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon freshly ground white pepper
• 1/4 teaspoon salt
• 2 cups olive oil
• 2 pounds fresh asparagus trimmed
• 2 pounds uncooked large shrimp peeled and deveinded
• fresh lemon leaves
• 1 tablespoon snipped fresh chives
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh dill

1. Blend first 7 ingredients in processor. Gradually add 2 cups oil through feed tube and blend until thick and smooth. Transfer mayonnaise to bowl.
2. Blanch asparagus in large pot of boiling salted water until just tender about 3 minutes drain. Refresh under cold water and drain again.
3. Prepare barbecue high heat. Thread shrimp on skewers. Brush generously with oil. Cook shrimp until just pink about 2 minutes per side.
4. Arrange lemon leaves on platter. Place mayonnaise in center of platter and sprinkle chives over. Toss asparagus with 2 tablespoons lemon juice and dill. Remove shrimp from skewers. Arrange shrimp and asparagus around mayonnaise and serve.

egg, garlic, lemon juice, egg yolk, dijon mustard, freshly ground white pepper, salt, olive oil, shrimp, lemon leaves, fresh chives, lemon juice, dill

Taken from www.epicurious.com/recipes/member/views/grilled-shrimp-with-dilled-asparagus-and-garlic-mayonnaise-50093721 (may not work)