8 egg YOLKS
2 sticks butter (melted)
2 cups warmed peanut oil
1 tbsp Rice Vinegar (unseasoned)
soy sauce
salt
sugar
Get your blender plugged in and cranked up!!! (While you are waiting for your husband to dig out your blender and get in plugged in) Mix together your melted butter, warmed oil and rice vinegar. Start with your egg yolks in the blender....BLEND BLEND BLEND....now slowly stream in the oil and butter mixture. Thats right I said SLOWLY!! Be careful not to let the emulsion break!! Add a tablespoon or so of soy sauce, a pinch or two of sugar and salt. BLEND BLEND BLEND BLEND BLEND
Okay so you are going to notice the mixture thickening up some. Or at least you should! I place mine in the refrigerator for a couple hours before cooking if possible. This recipe makes almost a full 4 cups...so there is plenty to share!
COOKING INSTRUCTIONS:
Butterfly some shrimp...stick them on the grill or pan grill if its a chilly day out! For stovetop, high heat. Immediately place a dollop of your Yolk Sauce atop a trio of shrimp (it means put a glob of your yellow stuff on a pile of 3 shrimp!) and cover. These cook alot quicker than you think. Check after a minute-minute and a half. I douse mine with brandy, flame, and serve. But not necessary! Don't try to play Chef Ramsey if your inexperienced!
Like I said, I have had to tweak my recipe a bit....my first batch was too salty, my second was too sweet....Third Times A Charm
GOOD LUCK!