Shrimp and Cucumber Salad With Horseradish Mayo Recipe

Directions:

1. Make the horseradish mayonnaise by whisking together the mayonnaise, horseradish, vinegar, some salt, pepper, and more horseradish, if desired; fold in tarragon.
2. Line a baking sheet with paper towels to drain the shrimp once it is poached.
3. 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.
4. Reduce heat to medium and let poaching liquid simmer for 10 minutes.
5. 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.
6. 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.