Shrimp Salad with Roasted Pepper Mayo & Veggies - A Zest for Life

Ingredients

• 2 pounds large shrimp (I used "colossal" 13 - 15 a pound; defrosted* )
• 1 large red pepper (about 3/4 pound )
• 1 large egg yolk (I use pasture raised )
• 1 cup safflower oil (expeller pressed, or other oil)
• 3/4 teaspoon grated or minced garlic
• 1/2 teaspoon dijon mustard
• 1 teaspoon fresh lemon juice (more to taste )
• 1/4 teaspoon sea salt
• 2 tablespoons sweet onion (finely chopped; such as Vidalia)
• 1/2 large roasted red pepper ((from pepper above))
• 1/2 large roasted red peppers (cut into thin strips)
• 1/2 cup celery (peeled, thinly sliced)
• 1 large ear fresh corn (steamed 2 minutes; kernels removed )
• 8 large red leaf lettuce leaves (1 to serve each portion (optional))
• 1/3 cup micro celery or microgreens (optional, but love! )