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Shrimp and Cucumber Salad with Horseradish Mayo

Name: Shrimp and Cucumber Salad with Horseradish Mayo
Ingredients: 1 cup mayonnaise; 1/4 cup (or more) prepared horseradish; 2 teaspoons white wine vinegar; 3 tablespoons kosher salt plus more; Freshly ground black pepper; 1 tablespoon chopped fresh tarragon; 1/2 bunch dill; 1 shallot, halved; 10 whole black peppercorns; 1 bay leaf; 1 lemon, halved; 1 pound frozen, thawed shelled wild Maine shrimp or small shrimp (preferably wild American) cut into 1/2" pieces; 1/2 cup unpeeled English or Persian cucumber cut into 1/4" pieces

A small grocery run gets this on the table.

Ingredients

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directions

1.
Whisk mayonnaise, 1/4 cup horseradish, and vinegar in a small bowl to blend. Season horseradish mayonnaise to taste with salt, pepper, and more horseradish, if desired. Fold in tarragon.
2.
line a baking sheet with paper towels. Combine dill, next 3 ingredients, and 3 tablespoons salt in a large wide pot. Squeeze juice from lemon halves into pot; add lemon halves. Add 3 quarts water and bring to a boil. reduce heat to medium; simmer poaching liquid for 10 minutes.
3.
Working in batches, place shrimp in a sieve and poach, shaking sieve occasionally, until shrimp just begin to curl and turn opaque, 15-20 seconds. Transfer to prepared sheet; let cool.
4.
Combine cucumber, shrimp, and 1/4 cup horseradish mayonnaise in a medium bowl; fold to coat. Season to taste with salt, pepper, and more horseradish, if desired. DO AHEAD: Can be made 8 hours ahead. Cover and chill shrimp and remaining mayonnaise separately.

Recipes sourced from Epicurious.com.

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