Belgian Endive with Shrimp Salad

Step 1: To poach the shrimp, combine water, carrot, celery, lemon, onion, bay leaves and 1 T salt in a large pot.

Step 2: Bring to a boil over high heat, then decrease the heat to low and simmer gently for about 10 minutes to make a flavorful court-bouillon.

Step 3: Have ready a frozen freezer pack sealed in a zip lock bag or a large sealable bag filled with ice cubes.

Step 4: Make an ice bath to cool the shrimp: transfer several cups (or more, depending on the quantity of shrimp) of the broth to a large heatproof bowl.

Step 5: Place the ice pack in the bowl of broth, move the pack around until the broth is well chilled (drain and add more ice to the bag as needed).

Step 6: Return the heat to high and bring the remaining mixture to a rolling boil.

Step 7: Add the shrimp and boil until shells are pink and the meat is white, 1-2 minutes. (Do not overcook.)

Step 8: Drain the shrimp in a colander or remove with a slotted spoon, then immediately transfer to the chilled liquid to stop the cooking process and Set aside.

Step 9: To prepare the endive, cut off and discard the root ends.

Step 10: Pull the heads apart one leaf at a time.

Step 11: Arrange the leaves in concentric circles like a flower on a large platter.

Step 12: To prepare the salad, peel, devein, and coarsely chop the shrimp.

Step 13: Place in a bowl with the chopped tarragon and mayo, stir to combine.

Step 14: Taste and adjust for seasoning with salt & pepper.

Step 15: To assemble, place 1 generous teaspoon of shrimp salad near the trimmed bottom edge of each endive leaf and Garnish each with a tarragon leaf. Serve immediately.