Summary

Ingredients

• 500 g kin prawns in the shell
• 0.5 ½ lemon (s), including the juice

For the sauce:

• 3 sticks tarragon, finely chopped
• 3 stalks basil, finely chopped
• 1 tablespoon capers, finely chopped
• 2 egg yolks, hard-boiled
• 1 egg yolk, fresh
• 1 teaspoon vinegar (white wine vinegar)
• 1 teaspoon mustard, medium hot
• 125 ml olive oil
• salt and pepper
• Oil, for the grillage
• 1 lemon (s), untreated

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Instructions

1. Puree the three egg yolks with mustard and vinegar. Gradually add the olive oil until a creamy sauce is formed. Add herbs and capers. Season to taste with salt and pepper.
2. Cut into the shell of the shrimp and remove the intestines. Leave the bowls on. Drizzle the shrimp with lemon juice and season with salt. Grill over high heat for approx. 2 minutes on each side. Serve with the sauce and lemon wedges.