Creamy Spicy Sauce.  Combine the egg, salt, pepper and rice vinegar in a blender.  Process for 15 seconds.  With the blender running, slowly stream in the oil.  By the time the last of the oil streams into the blender, the mayonnaise should be ready.  Add the jalapenos to the blender and process for 5 seconds.  Reserve until you make the shrimp.

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Spicy Lemon Dressing.  Combine all the ingredients in a bowl and mix well.

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Tempura Batter.  Whisk the egg yolk and water together in a mixing bowl.  Whisk the flour into the egg mixture until it is just combined and a little lumpy.

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Rock Shrimp.  Melt the butter in a skillet over medium heat.  Add the mushroom caps and sauté for about 3 minutes.  Remove the cooked mushrooms to a mixing bowl.  Heat the peanut oil in a wok over high heat until it is 375 degrees (and keep it there!).  Dip the shrimp in Tempura Batter and fry for about 2 minutes.  Drain the fried shrimp on paper towels.  Add the cooked shrimp to the mixing bowl with the mushrooms. Add Spicy Creamy Sauce to taste and toss until the shrimp and mushrooms are evenly coated.  Add the chopped chives and toss again.  Put the spinach in a serving bowl.  Add Spicy Lemon Dressing to taste and toss.  Pour the shrimp and mushrooms onto the bed of spinach and serve.

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