Combine 6 cups water with the ginger, lemon shells, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, black pepper, and crushed red pepper in a large heavy saucepan and bring to a boil over high heat.
Season the shrimp with the Essence and add to the boiling mixture.
Cook for 2 minutes, remove from the heat, and steep for 2 minutes.
Remove the shrimp with tongs or a slotted spoon and transfer to a large platter to cool.
When cool enough to handle, serve, either warm, at room temperature, or chilled, with the Asian Mayonnaise.
ASIAN MAYONNAISE: (Make ahead).
Combine the egg yolk, lemon juice, ginger, garlic and green onions in a food processor and process 15 seconds.
With the motor running, slowly add the vegetable oil through the feed tube.
The mixture will thicken.
Add the soy sauce, cilantro, pepper, sesame oil and salt.
Pulse once or twice to blend.
Serve immediately or store in an airtight container for no more than 24 hours before using.