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1
Preheat the oven to 450 degrees F. Place the potato inside to bake for 1 hour.
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2
Though these shrimp are served in the shell, run a small, sharp knife down the length of the shrimp to devein them.
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3
In a large saucepan, combine the water, lemon, parsley, peppercorns, bay leaves, salt, and hot sauce.
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4
Stir to blend and bring to a simmer.
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5
Remove from the heat and allow the liquid to cool for a few minutes.
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6
Add the shrimp and allow them to sit in the liquid, off the heat, until they are cooked in the middle, 3 to 5 minutes.
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7
Use a slotted spoon to remove the shrimp and drain them on a kitchen towel.
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8
Refrigerate until ready to serve.
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9
When the potato is tender (check by piercing with the tip of a knife), shut the oven off, remove the potato, and place it on a flat surface.
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10
Sprinkle the curry powder in a thin layer in an oven proof skillet and toast it in the oven (with the door open) until you smell the aroma of the curry, 2 minutes.
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11
Remove and set aside to cool.
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12
Split the potato in half lengthwise and scoop out the flesh.
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13
Transfer the flesh to a blender and add the warm water, egg yolks, mustard, and lemon juice.
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14
Pulse to blend.
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15
Add the curry powder and a splash of vinegar, if desired.
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16
With the blender running, pour a steady stream of the olive oil through the top, start with 1/2 cup and then taste.
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17
If needed, add more olive oil.
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18
Serve the sauce in a bowl on the side with the shrimp.
