The Flying Dutchman
  Lemon Herb Aioli Sauce

 
6-8 anchovies
2 cloves garlic
Juice of 2 lemons
1 egg
1 cup extra virgin olive oil
¼ cup fresh mixed herbs, finely chopped
In a food processor, combine anchovies, garlic, lemon juice and egg. Blend. Slowly drizzle in the olive oil. Add the chopped herbs in by hand. Transfer to a serving bowl and set aside.
Serve shrimp warm on a platter with aioli sauce.

    Updated 08 November, 2007 - webmaster Dirk Steine