Shrimp Salad - Top of the World, Contemporary Resort

Serving Size : 4

1 Egg
1 Cup Vegetable Oil -- (soybean if possible)
1 Teaspoon Lemon Juice
1/8 Teaspoon Garlic Powder
1/8 Teaspoon Worcestershire Sauce
1/16 Teaspoon White Pepper
Salt -- to taste
1/4 Teaspoon Prepared Dark Mustard
1/4 Teaspoon Cider Vinegar
1 Pound Shrimp -- cooked and peeled
1/3 Cup Celery -- diced
2 Tablespoons Spanish Onion -- diced
1 Small Tomato -- diced
1 Small Green Onion -- sliced
Crisp Lettuce
4 Thin Slices of Lemon or Lime
Put egg in a small stainless steel bowl and beat at high speed with electric mixer for 3 minutes. On medium speed add oil in a slow stream.
Mixture will be like a thin mayonnaise. Add lemon juice and whip at medium speed for 3 minutes.

Gently mix in garlic powder, worcestershire, pepper, salt, mustard and cider vinegar. Makes 1 1/4 cups. Chill until ready to use.

If shrimp are large, cut each into 2 or 3 pieces in a 2 quart bowl. Add diced vegetables and mix lightly.

Chill. When ready to serve, stir in dressing. Serve on chilled plate with lettuce or in a champagne glass with lettuce.

Garnish with thinly sliced lemon or lime.