I am so glad that Deborah invited me to be a part of this adventure! I had always taken shortcuts in recipes where I didn’t think it would make a difference in the final taste of the food. That is why I had never made my own mayonnaise before. Boy, was I missing out. The difference was amazing. I have to say that since my background is science, I couldn’t feel good about playing with the salmonella factor, so I did buy whole pasteurized eggs. I was a little worried that this would change the eggs ability to work in the recipe, but it didn’t.
I do wish that I could have been making this recipe during July or August, because most of the tomatoes that are available in the stores now are not so great. I did find some “on the vine” tomatoes that looked good, so I decided to go with them. I can’t wait until this summer to make this with the delicious heirloom tomatoes that I can get from the farmers market!
The recipe is simple, but the combination of flavors is powerful. Michael and I ate this immediately after making, but I think that if I had let the flavors marinate for a few hours it would have been even better. Michael loves capers, so he was in heaven with this dish.
This is such a beautiful way to serve shrimp. I almost felt like one of the “ladies who lunch”.