Shrimp with Aioli Sauce
1-2 pounds fresh or frozen raw shrimp
1 quart water
1 bay leaf
1 clove garlic
1 cup olive oil, divided
1 egg or 2 yolks
1 teaspoon Dijon mustard
3-4 garlic cloves, skin removed
1 tablespoon lemon juice
Bring water to a boil, add shrimp, lemon, bay leaf and garlic. Return to boil, turn off heat and let rest 1 minute. Drain shrimp and chill at least 1 hour. (Peel when cool or let your guests do it.)
For the sauce: In a food processor place 1/4 cup olive oil, egg, mustard, garlic and lemon; process 30 seconds. With machine running, drizzle in the remaining olive oil and process until just thickened, less than a minute. Serve cold shrimp in a bowl with aioli for dipping.
Serves eight to 16.
Cook's note: The sauce can be served with storebought cooked shrimp.