|Olive oil||1 Tablespoon|
|Peanut oil||1⁄2 Pint (Use Planters)|
|White wine vinegar||6 Fluid Ounce (About 1 1/2-2 Dessert Spoons)|
Shell the shrimps (or prawns).
Pound the shells with the paprika in the olive oil and leave to soak for 10-15 mins.
Chop the prawns roughly, or leave shrimps whole.
Strain the oil to use in the mayonnaise.
To make the mayonnaise: work egg yolks and seasonings with a small whisk or wooden spoon in a bowl until thick.
Start adding the strained oil drop by drop. (When 2 tbsp. of oil have been added, the mixture will be very thick.)
Carefully stir in 1 tsp. vinegar and add remaining oil more quickly, 1 tbsp. at a time.
Beat thoroughly between each addition until it is absorbed, or, if you are using an electric beater, pour in a thin, steady stream.
When all the oil is absorbed, add remaining vinegar to taste, extra seasoning if necessary, and the shrimps (or prawns).