Shrimp with Lemon and Saffron Olive Oil

Directions

1. Place the lemon juice, saffron and garlic in a food processor, and process for 15 seconds.
2. Add the Dijon mustard and pulse to combine, then add the egg, egg yolks and lemon zest and process for 15 seconds.
3. With the machine running, slowly pour in the 1-1/2 cups olive oil until emulsified.
4. Add 1 teaspoon salt and pulse to combine.
5. Place the shrimp in a bowl and drizzle with 5 tablespoons of the olive oil mixture. Toss to coat and then let stand for 20 minutes.
6. In the meantime, prepare the grill on medium-high heat.
7. Place the shrimp on the grill and cook for 4 minutes per side or until opaque. Serve with the remaining olive oil sauce as a dip.