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Freeze the shrimp until just chilled, about 5 minutes. Meanwhile, in a large bowl, whisk the lemon juice with the olive oil, grapeseed oil, sugar, and a generous pinch each of salt and pepper.

Bake until shrimp are completely opaque, 5 to 7 minutes. In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon and season with salt and pepper.