Japanese Steakhouse Golden Shrimp

Whisk egg yolks until smooth.

Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard.

Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined.

Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight.

Place shrimp on a flat work surface.

Slice each horizontally through the middle, being careful not to cut all the way through to the other side.

Open the 2 sides and spread them out like an open book.

Pat dry with paper towels.

Melt butter in a large skillet over medium-low heat.

Arrange shrimp in a circle in the skillet, with tails touching.

Spoon about 1 heaping teaspoon golden sauce over each shrimp.

Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes.

Remove shrimp carefully with a slotted spatula onto serving plates.