Shrimp Salad w/ Lemon Caper Sauce

2lbs large shrimps
4 cups water
salt
1 large bunch Aragula
1 egg yolk
3 tb capers, drained
1 tb lemon juice
1 1/4 tsp sugar
salad oil
1/2 pint fresh raspberries (well washed before using)

Shell 7 devein shrimps. Boil & drain. Place in large bowl. Chop enough Aragula to make 1/2 cup, set aside. Prepare Lemon Caper Sauce:

In blender, at low, blend egg yolks, capers, lemon juice, sugar, 1/4 cup salad oil and 1 tsp salt. Remove the cover & slowly add 1/4 cup salad oil. Continue blending until well mixed. In the bowl with the shrimps, stir chopped aragula (remaining) & lemon caper sauce until shrimps are well coated. Cover & refrigerate. Serve with the raspberries sprinkled over.