You can peel the tomatoes if you prefer. Therefore make a little incision on the bottom and poach the tomatoes in hot water for 15 seconds.

Then place the tomatoes in the fridge. Now make the mayonnaise (if you are using store-bought mayo, skip the following steps). Add the egg yolk and the strong mustard to a large mixing bowl. Season with a little pepper and salt.

The yolk should be at room temperature. If the ingredients are too cold, the mayo will split more easily. Then beat the yolk mixture quickly using a large balloon whisk.

Then add the groundnut oil, drop by drop. Whisk in between additions. Don’t add too much in the beginning or the mayo will split right away.

Keep on whisking the egg yolk and oil mixture firmly until it becomes a little creamier and thicker. Then add little splashes of the groundnut oil. The mayo should gradually come together and start to look glossy. Take your time. Once you have added all the groundnut oil, add the lemon juice. This will make the mayo paler. Then check the seasoning of the thick mayo and add extra pepper, salt, strong mustard or lemon juice to taste.

Transfer the grey shrimp to a large bowl and add the chopped parsley. Season with pepper and salt.