Grate the zucchini using the large holes of a box grater into a colander lined with a linen towel.

Sprinkle with a little salt, toss, sprinkle with more salt, and toss again.

Set aside for 10 minutes to sweat.

Dice the shrimp, and set aside.

In a medium bowl, blend together the egg, flour, and milk.

Using the linen towel, squeeze the zucchini to release the accumulated water.

Add the zucchini to the egg batter along with the diced shrimp and the chopped tarragon.

Using a large nonstick skillet, heat 2 tablespoons oil over medium-high heat.

Use a tablespoon to make the fritters, dolloping them directly into the heated oil as you go.

Flatten them with the back of the spoon. Do not overcrowd the pan.

Cook for 2 minutes per side, or until deep golden brown.

Remove fritters to paper towels to remove any excess oil, then serve on a decorative platter.

Top each with a small dab of saffron mayonnaise, and sprinkle with a few chopped chives.

Wipe the skillet clean and repeat the process with new oil and any remaining batter.

In the bowl of a food processor fitted with the steel blade, combine the egg, lemon juice, mustard and saffron.

Pulse to combine and let sit a minute.

Add the olive oil, salt, and pepper and pulse again to mix.

Then, with the machine running, slowly and in a very steady stream no wider than 1/8-inch, pour in the canola oil.

By the time the oil is used up, you should have a perfect mayonnaise.

You will need a couple of tablespoons for this recipe.