Shrimp Salad

1. Poach the shrimp

Combine the shrimp, ¼ cup of lemon juice, spent lemon halves, parsley sprigs, tarragon sprigs, peppercorns, sugar, 1 teaspoon of salt, and 2 cups of cold water in a medium saucepan. Cook the shrimp at a controlled temperature of 165°F for about 8 to 10 minutes until they turn pink and firm up, with centers losing their translucence. Let them sit in the liquid for an additional 2 minutes.

2. Prepare ice bath

While the shrimp are cooking, prepare an ice bath by filling a medium bowl with 1 quart of water and 4 cups of ice cubes. Once the shrimp are cooked, discard the lemon halves, herbs, and spices. Transfer the shrimp to the ice bath using a colander and let them chill for 3 minutes.

3. Prepare the dressing

In a medium bowl, whisk together the mayonnaise, minced shallot, minced celery, 1 tablespoon of lemon juice, and the minced parsley and tarragon. This will form the base of your salad.

4. Combine and serve

Once the shrimp are chilled, cut them in half lengthwise and then into thirds. Add the shrimp to the mayonnaise mixture and toss until evenly coated. Season with salt and pepper to taste. Serve immediately or refrigerate if preferred chilled.