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1
Allow the egg to come to room temperature before separating.
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2
Whisk together the egg yolk, salt, pepper, and grated garlic clove. I keep my garlic in the freezer in a zip top bag. It's a cinch to peel and thaws in about a minute.
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3
Slowly drip in the walnut oil, drop by drop until thickened. Then you can whisk in the walnut oil in a very thin stream
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4
Once it is all incorporated, slowly whisk in the Kurbiskernol.
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5
Taste and adjust lemon, pepper, and salt to taste. Garnish with toasted pumpkin seeds.
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6
Bring the water to a simmer with the salt, dried hot peppers, bay leaves, lemon juice, and the panchpuran. Simmer, covered for about 10 minutes.
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7
Add the shrimp, cover and turn off the heat. Stir after about 10 minutes and cover again. Let sit in the liquid until you are ready to eat.
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8
Poach a bunch of asparagus in lightly salted water with a pinch of sugar until tender. I used the purple asparagus I have in my garden.
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9
Use your favorite method to cook 4 artichokes, trimmed nicely. I prefer to use the pressure cooker here, can't beat the 10 minute cooking time.
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10
Steam the potatoes until tender. I cooked them in the pressure cooker with the artichokes, saves time & a pan!
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11
To serve: Divide the aioli into 4 serving bowls. Arrange the shrimp on a platter surrounded with the vegetables. Dig in, glass of wine in hand! Feel free to toss the shrimp shells over your shoulder... Enjoy!
