For poaching liquid: 1 quart water 1 carrot, cut into rounds 3/4 cup coarsley chopped onions 1 leek, split lengthwise and cut into 1/2" pieces 1 Bouquet Garni* 3 black peppercorns 1/2 cup dry white wine 1/4 cup white wine vinegar 1/2 lemon
For salsa: 3 Tablespoons minced red onion 3 Tablespoons finely chopped cucumber 1/4 cup finely chopped avocado 1 teaspoon olive oil Juice of 1/2 lime 1/4 cup finely chopped tomato 1/4 jalapeno pepper, minced Salt and fresh ground pepper to taste
6 large shrimp in shells
For poaching liquid: Add water, vegetables, bouquet garni and peppercorns to a medium-large saucepan and bring to a boil. Reduce heat to simmer and add wine, vinegar and squeeze the juice of the lemon half into the pan and then add the lemon half. Add the shrimp and simmer for 1 minute. Pour contents of pan into a bowl and let cool to room temperature, then cover and refrigerate over night. For salsa: Combine all ingredients and season to taste with salt and pepper.
To serve: Drain and peel the shrimp, leaving the tails in tact. If shrimp are bite-size, dollop with salsa and spear with an appetizer fork. If shrimp are larger, cut each in half lengthwise and place a dollop of salsa in the middle of each shrimp half and spear with an appetizer fork. Serve immediately.
*To make bouquet garni, lay the green of a leek flat and place parsley sprigs, thyme sprigs and a bay leaf on top, then roll the leek leaf to form a bundle. Tie the bundle with kitchen string.
This recipe is best when the shrimp marinates over night in the poaching liquid.