Shrimp And Cucumber Salad With Horseradish Mayo - cooking recipe

Ingredients

1 cup mayonnaise
1/4 cup prepared horseradish (or more)
2 teaspoons white wine vinegar
kosher salt
fresh ground black pepper
1 tablespoon fresh tarragon, chopped
1/2 bunch fresh dill
1 shallot, halved
10 black peppercorns
1 bay leaf
1 lemon, halved
1 lb small shrimp, thawed if frozen and cut into 1/2-inch pieces
1/2 seedless cucumber, cutin into 1/4-inch pieces

Preparation

Make the horseradish mayonnaise by whisking together the mayonnaise, horseradish, vinegar, some salt, pepper, and more horseradish, if desired; fold in tarragon.
Line a baking sheet with paper towels to drain the shrimp once it is poached.
In a large, wide pot, combine dill, shallot, peppercorns, bay leaf, 3 tablespoons salt, squeeze the juice from both lemon halves, then drop in the lemon halves; add 3 quarts of water and bring to a boil.
Reduce heat to medium and let poaching liquid simmer for 10 minutes.
Working in batches, place the shrimp in a sieve, lower into the poaching liquid, shaking now and then, until shrimp begins to curl and turn opaque, 15-20 seconds; transfer to paper towels to cool.
Combine cucumber, cooled shrimp, and 1/4 cup of the horseradish mayonnaise and fold to coat; season with salt, pepper, and more horseradish, if desired.