Grilled head-on shrimp with asparagus and sesame-lime mayo

Serves 4 as an appetizer

Zest of 1 lime

1 tablespoon minced ginger

1 teaspoon honey

¼ teaspoon hot paprika

2 tablespoons peanut or vegetable oil

12 large head on shrimp

Kosher salt and freshly ground black pepper

1 pound asparagus

In a large bowl, mix the zest, ginger, honey, paprika and 1 tablespoon peanut or vegetable oil. 

Peel the shrimp, leaving the head and tail in tact, and save the shells for the shrimp oil.  De-vein the shrimp and place in the bowl with the marinade.  Toss well to coat.  Cover and refrigerate for at least 2 hours, or overnight. 

Preheat the grill to 350°F. 

Season the shrimp with salt and pepper and grill the shrimp until cooked through, about 2 minutes per side, depending on the size of the shrimp.

If the asparagus are large, snap off the fibrous portion off the root end of the stems.  Peel the remaining part of the stem.  If the asparagus are pencil thin, simply snap the ends.  Soak in tepid water 10 minutes to allow any sand in the tips to fall out.

Preheat a grill to 400°. 

Drain and dry the asparagus.  Toss the asparagus with 2 tablespoons extra virgin olive oil and season with salt and pepper.  Cook on the grill, turning once, for 8 minutes or until tender and brown. 

Shrimp oil (optional)

1 cup grape seed or vegetable oil

Shrimp shells from 12 large head-on shrimp

2 cloves garlic, smashed

2 tablespoons coarsely chopped ginger

1 teaspoon hot paprika

Heat a small saucepan over medium heat with 1 tablespoon vegetable oil.  Add the shrimp shells, garlic and ginger and toast, stirring often until the skins have changed to a coral color, about 4 minutes.  Season with salt.  Add the remaining oil, reduce the heat to low and cook for 10 minutes.  Add the paprika and remove from the heat.  Allow to steep 1 hour. Strain to remove all solids.

Mayonnaise

2 egg yolks

1 teaspoon minced garlic

Juice of ½  lime

1 cup shrimp oil, or vegetable oil

 2 tablespoons sesame oil

Whisk the egg yolks, garlic and juice of half a  lime together until foamy.  Whisk in the shrimp oil one drop at a time until an emulsion forms.  Carefully whisk in the rest of the oil in a think, steady stream.  Add the sesame oil and season with salt and pepper. 

Salad

1 teaspoon honey

¼ cup peanut oil

2 scallions, white and green part thinly sliced on the diagonal

2 tablespoons chopped mint

2 tablespoons coarsely chopped cilantro

3 cups arugula

1 tablespoon toasted sesame seeds

In a large bowl, whisk the remaining lime juice with the honey and peanut oil.  Season with salt and pepper.  Add the scallions, chopped herbs and the arugula and toss well.  

To serve, set a quarter of the salad in the middle of each of 4 large plates. Arrange a quarter of the asparagus and three shrimp on top.  Sprinkle with sesame seeds. 

Pass the mayo.