Mayo
3/4 cup olive oil
2 cloves garlic
1 egg
Salt to taste
Broth
2 liters fish broth (or 4 tablets dissolved in the same amount of water)
8 medium shrimp cleaned
Salt to taste
To accompany
4 slices of whole wheat bread, cut into four and toasted
To decorate
Cilantro leaves
Mayo
3/4 cup olive oil
2 cloves garlic
1 egg
Salt to taste
Broth
2 liters fish broth (or 4 tablets dissolved in the same amount of water)
8 medium shrimp cleaned
Salt to taste
To accompany
4 slices of whole wheat bread, cut into four and toasted
To decorate
Cilantro leaves
Mayo
Combine garlic, egg, and salt in a blender
Liquefy on low speed, adding olive oil in a thin stream, beating constantly until a thick sauce forms. Reserve
Broth
Bring fish broth to a boil, add shrimp, season with salt, and simmer for 5 minutes or until shrimp turn pink
Distribute broth among four soup plates, placing two shrimp, two toasted bread slices, and a dollop of garlic mayonnaise on each plate
Finish with a sprinkle of cilantro leaves and serve hot
