From: Executive chef Richard Sandoval and chef de cuisine Josefina Santacruz, Pampano Restaurant, New York City. 32 jumbo poached Ocean Garden Authentic Mexican Shrimp, peeled and deveined MAYONNAISE (MAKES 1 LITER): 3 Tbsp. lemon juice 1 egg yolk 3/4 qt. vegetable oil to taste, salt and pepper MINT CILANTRO ROUILLE (MAKES 1/2 LITER): 1/2 liter mayonnaise 1/2 cup olive oil 1/2 cup lime juice 1/2 oz. chives 1/2 cup tightly packed cilantro 1/2 cup tightly packed mint to taste, salt For ...

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