Prawns in lemondaise sauce

2 lbs. shrimp, peeled and de-veined

For the marinade:
½ cup Grapeseed oil
1 Tbsp. lemon zest
1 Tbsp. orange zest
1 tsp. Rosemary, chopped
1 tsp. Thyme, chopped
1 tsp. Oregano, chopped
Salt and Pepper

Lemondaise sauce:
¾ cup White wine
2 Tbsp. Shallots, minced
1 Tbsp. lemon zest
1 cup double cream
¼ tsp. Turmeric
½ tsp. Salt
½ tsp. Cornstarch mix with 3 tablespoons of cold water
½  lemons juiced

To make one portion:
Mix grapeseed oil with lemon zest, orange zest and fresh herbs.
Toss shrimp in the oil and allow to marinate for 3 hours.
Season with salt and pepper.
Sautée shrimp over medium heat until fully cooked. Serve with the sauce Lemondaise.

For Lemondaise Sauce:
In a small saucepan over medium heat, combine the white wine, shallots and lemon zest and cook until reduced by half.
Whisk in the double cream, turmeric and salt and bring to a simmer while whisking.
While whisking, slowly add the cornstarch and water mixture.
Continue simmering to thicken, about one minute.
Remove from the heat, mix in the lemon juice and serve.
Serve over eggs benedict, fish, asparagus, or other recipes that call for hollandaise sauce.

Granted it won't use up much of your oranges and lemons, but it tastes nice