2 tablespoons fresh lime juice
2 large egg yolks
1/2 cup plus 3 tablespoons canola oil
1 tablespoon plus 1 teaspoon Thai red curry paste
Kosher salt and freshly ground black pepper
1 pound (21 to 25) tail-on shrimp, peeled and deveined
2 scallions, thinly sliced
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.