2lb cooked shrimp, peeled
2 Egg yolks
2 cups olive or canola oil, depending on your taste
1 tablespoon Dijon mustard
½ cup lemon juice
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
Place the two egg yolks on the bottom of a salad bowl and make a mayonnaise.
First add the mustard, salt and pepper. Gradually stir in the oil with a whisk.
In the end, the consistency must be very firm.
Gradually add the lemon juice, ketchup, Worcestershire sauce
Peel the grapefruit and cut into small pieces.
Place a spoonful of mayonnaise on the bottom of 6 cups, arrange the shrimp on top with pieces of grapefruit, cover with mayonnaise and keep cool until ready to serve.