Heat the Olive Oil (1 dash) in a large skillet over medium high heat and add the zest of the Lemon (1/2) to really infuse into the oil.
Then add the Large Shrimp (2 pound) and cook it until it is pink and opaque, for about 5 minutes. While it cooks, flavor it with the Salt (1 pinch), Garlic Powder (1/2 teaspoon), Dried Onions (1/2 teaspoon), and Ground Cumin (1/4 teaspoon). Once it is cooked through, set it aside to cool.
While it cools, make the lemon mayo. Wrap a bowl with a cold, damp towel. Whisk the Lemon Juice (1 tablespoon), Dijon Mustard (1 tablespoon) and Egg (1) yolk together in that bowl until it is bubbly and thoroughly mixed. Then keep whisking while you slowly pour in the Olive Oil (1 cup) until you have a gorgeous, thick mayo.
Combine the Mayo, Celery (3 stalk), Raw Cashews (1/2 cup), Dried Tarragon (1/2 teaspoon), Dried Thyme (1/2 teaspoon), and Dry Mustard (1/4 teaspoon) in a bowl.
Take the cooled shrimp and roughly chop it into little pieces and stir it in thoroughly with the rest of the salad. Seal it up and let it chill for at least 3 hours, or up to overnight.
About 40 minutes before you are ready to serve, preheat the oven to 375 degrees F (190 degrees C).
Line a sheet tray with a silicone mat. Place the Sweet Potato (3) slices in a single layer on the sheet tray. Then stir the Olive Oil (3 tablespoon), Ground Cumin (1/4 teaspoon), Garlic Powder (1/4 teaspoon), Salt (1 pinch), and Ground Black Pepper (1 pinch) in a bowl and brush it generously on each sweet potato round.
Bake them for 25 minutes or so until tender and slightly crisp. Let them cool for a few minutes, then scoop a spoonful of salad on each round. Serve immediately!