Antipasto Of Scampi Shrimp Hors D'Oeuvre

• 1 egg yolk
• juice of 1 lemon
• pinch of salt
• 1/2 c. olive oil
• 1/2 c. heavy cream or thick soured cream called "chef style"
• 2 tsp. brandy
• 1 Tbsp. tomato ketchup
• 1 lb. shrimp
• finely shredded chicory

1. Make a stiff mayonnaise with egg yolk, the juice of lemon, salt and olive oil.
2. Combine it with heavy cream or thick soured cream called "Chef style", brandy and tomato ketchup.
3. Boil, cool, peel and devein shrimp.
4. Combine them with the mayonnaise.
5. Line bottom of large serving dish with a finely shredded chicory, using the tender leaves from the heart.
6. Place shrimp over this and chill in refrigerator until ready to serve.
7. Can be served in individual small dishes as a first course.

egg yolk, lemon, salt, olive oil, heavy cream, brandy, tomato ketchup, shrimp, chicory

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195252 (may not work)