Saffron Shrimp

• 16 medium shrimps, peeled, deveined and split in half lengthwise, about 1/2 pound
• Juice of 1 lemon
• 1 small clove garlic, finely chopped
• 1/4 teaspoon saffron threads, loosely packed
• 18 teaspoon kosher salt
• 4 tablespoons mayonnaise, preferably homemade
• Pinch cayenne pepper
• 1/4 small red pepper, cut into julienne strips
• 1/4 small green pepper, cut into julienne strips

1. Place the shrimps in a saucepan with half the lemon juice.
2. Add enough cold water to barely cover them.
3. Bring just to a simmer and drain immediately.
4. Transfer the shrimps to a bowl and toss with the remaining lemon juice.
5. Combine the garlic, saffron and salt in a shallow bowl and mash them together with the back of a spoon.
6. Mix in the mayonnaise and season with cayenne pepper.
7. Fold the mayonnaise into the shrimps, add the peppers, and mix again.
8. Refrigerate until ready to use.

shrimps, lemon, clove garlic, saffron threads, kosher salt, mayonnaise, cayenne pepper, red pepper, green pepper

Taken from cooking.nytimes.com/recipes/11296 (may not work)