Shrimp Salad with Pineapple and Curry Yogurt Mayonnaise

To make the shrimp salad, heat the curry in a non-stick pan over a low heat until it becomes intensely fragrant. Deglaze with the pineapple juice and stir over low heat until it reaches the consistency of a paste. Remove the pan from the heat and let it cool.

For the mayonnaise, place the ingredients (room temperature) in a tall cup in the following order: Egg, mustard, lemon juice, pepper and salt. Lastly, pour on the sunflower oil and gently blend from the bottom up using a hand blender.

The mixture should be nice and dense, if not add some more oil. Then blend in the yogurt and place the mayonnaise in the refrigerator to chill.

Once both masses are well chilled, add the paste to the mayonnaise and mix well.

Drain the shrimp well, dabbing in paper towel if necessary. Cut up the pineapple. Put everything together in a bowl and mix with the mayonnaise, let it sit for about 30 minutes.

If necessary, season again with salt and pepper. If you like it more sour, add some lemon juice.

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