SHRIMP SALAD WITH RED PEPPER AND HERB MAYONNAISE
6-8 servings

3 lbs jumbo shrimps
6 quarts cold water
2 tb salt
small thyme sprig
6 peeled garlic cloves
1/2 lime, sliced
1 bay leaf

For the mayonnaise:
1 extra large egg yolk
1/2 roasted red bell pepper or pimento
2 tb tarragon vinegar
3 scallions, white and green parts, chopped
1 tb Dijon mustard
2 tsp fresh lime juice
pinch of cayenne pepper
1/2 tsp salt
1 cup extra virgin olive oil
1 tsp chopped fresh dill
1 tsp chopped parsley
2 tsp chopped tomatoes
1 tb minced red bell pepper.

For the shrimp, combine all ingredients, except the shrimp, and bring the water to a boil, simmering for 15 minutes. Drop in the shrimp and cook for 4 minutes. Drain the shrimps in colander and plunge in ice water to stop cooking. Peel, devein, rinse and pat dry.

For the mayonnaise: Place all the ingredients except the oil, herbs, tomatoes and chopped red pepper in the processor and process for 30 seconds. Add the oil slowly, remove mixture to a bowl and stir in remaining ingredients by hand. To serve, mix the shrimps with the mayonnaise. Chill before serving. Keep well covered in the refrigerator until serving time.