Belgian Endive with Gold Coast Shrimp Salad

• 12 cups water
• 1 carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 lemon, halved
• 1/2 onion, preferably Vidalia, peeled
• 2 bay leaves, preferably fresh
• 1 tablespoon coarse salt, plus more to taste
• 1 pound unshelled large shrimp (21/25 count)
• 4 to 6 heads Belgian endive
• 3 tablespoons chopped fresh tarragon
• 2 tablespoons mayonnaise (page 282)
• Freshly ground black pepper
• 30 fresh tarragon leaves, for garnish

1. To poach the shrimp, combine the water, carrot, celery, lemon, onion, bay leaves, and 1 tablespoon of the salt in a large pot.
2. Bring to a boil over high heat, then decrease the heat to low.
3. Simmer gently for about 10 minutes to make a flavorful court-bouillon.
4. Have ready a frozen freezer pack sealed in a heavy-duty plastic bag or a large heavy-duty sealable plastic bag filled with ice cubes.
5. 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.
6. 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).
7. Return the heat to high and bring the remaining mixture to a rolling boil.
8. Add the shrimp and boil until the shells are pink and the meat is white, 1 to 2 minutes.
9. Do not overcook.
10. Drain the shrimp in a colander or remove with a slotted spoon, then immediately transfer to the chilled liquid to stop the cooking process.
11. Set aside.
12. To prepare the endive, cut off and discard the root ends.
13. Pull the heads apart one leaf at a time.
14. Arrange the leaves in concentric circles like a flower on a large platter.
15. To prepare the salad, peel, devein, and coarsely chop the shrimp.
16. Place in a bowl with the chopped tarragon and mayonnaise; stir to combine.
17. Taste and adjust for seasoning with salt and pepper.
18. To assemble, place 1 generous teaspoon of shrimp salad near the trimmed bottom edge of each endive leaf.
19. Garnish each with a tarragon leaf.
20. Serve immediately.
21. The shrimp salad can be prepared completely ahead and stored in an airtight container in the refrigerator for up to 2 days.
22. The leaves can be prepared and wrapped in damp paper towels in a sealable plastic bag overnight.
23. Finally, up to 2 hours ahead, the filled endive leaves can be arranged on the platter, covered with a damp paper towel, and refrigerated.
24. Serve chilled.

water, carrot, celery, lemon, onion, bay leaves, coarse salt, shrimp, endive, tarragon, mayonnaise, freshly ground black pepper, tarragon

Taken from www.epicurious.com/recipes/food/views/belgian-endive-with-gold-coast-shrimp-salad-380292 (may not work)