To make the dressing, place the yolks in a blender or food processor and blend 2 minutes. With the machine running, add the oil gradually in a thin stream till the emulsion is thickened. One at a time, add the remaining ingredients and process till well blended and the lemon rind is finely chopped. Transfer the dressing to a covered container and chill at least 2 hours.
To prepare the shrimp, place them and the lemon in a large saucepan with enough water to cover, bring to a boil, remove from the heat, cover, and let stand 1 minute. Drain, discard the lemon, and when the shrimp are cool enough to handle, peel and devein them.
When ready to serve, combine the shrimp with the dressing in a bowl and toss till well coated. Make small mounds of shredded lettuce on 6 salad plates and mound shrimp over the tops.
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