Total time 20 min
- Lettuce romaine
For the mayonnaise: · Break an egg into a mixing bowl, add a splash of vinegar, some salt and plenty of olive oil. · Put the blender arm right at the bottom of the mixture and blend continuously without raising it until the mixture emulsifies. · When the mixture starts to emulsify, carefully move the blender up and down
Set aside the mayonnaise in the fridge while you prepare the salad.
Cook the shrimp for 2 - 4 minutes and allow to cool (if using frozen precooked shrimp, thaw first)
Wash the ingredients in plenty of water, if necessary add a little vinegar or lemon juice and leave to soak to make sure they are thoroughly cleaned.
Peel and chop the pineapple and mix all the ingredients with the mayonnaise.