• 1 Large egg

• 1 Egg yolk (large)

• 1 Tbsp. Lemon juice

• 1/4 Tsp. Garlic (minsed)

• 1/8 Tsp. Salt

• 3/4 Cup cooking oil

• 3 Tbsp. Chopped fresh parsley (flakes)

• 2 Tbsp. Cooking oil

• 1/2 Tsp. Grated lemon zest

• 1/2 Tsp. Salt

• 1/2 Tsp. Pepper

• 18 Fresh uncooked jumbo shrimp (peeled and deveined - tails intact)

Process first 5 ingredients in blender or food processor for about 2 minutes until creamy.

With motor running, slowly pour first amount of cooking oil through hole in lid until mixture is pale and thickened. Transfer to small bowl. Cover with plastic wrap. Chill for at least 1 hour to blend flavours. Makes about 1 cup (250 Ml) mayonnaise.

Combine next 5 ingredients in medium bowl. Makes about 1/3 cup (75 ml) marinade. Add shrimp. Toss until coated. Cover with plastic wrap. Marinate in refrigerator for at least 1 hour, stirring occasionally. Drain and discard marinade. Preheat barbecue to medium. Cook shrimp on greased grill for about 5 minutes, turning occasionally, until shrimp are pink. Do not overcook. Serve with garlic mayonnaise. Serves 6.