Shrimp and Cucumber Salad with Horseradish Mayo

Ingredients

• 1 cup mayonnaise
• 1/4 cup (or more) prepared horseradish
• 2 teaspoons white wine vinegar
• 3 tablespoons kosher salt plus more
• Freshly ground black pepper
• 1 tablespoon chopped fresh tarragon
• 1/2 bunch dill
• 1 shallot
• halved
• 10 whole black peppercorns
• 1 bay leaf
• 1 lemon
• halved
• 1 pound frozen
• thawed shelled wild Maine shrimp or small shrimp (preferably wild American) cut into 1/2" pieces
• 1/2 cup unpeeled English or Persian cucumber cut into 1/4" pieces

Instructions

1. 1

   Whisk mayonnaise, 1/4 cup horseradish, and vinegar in a small bowl to blend.

2. 2

   Season horseradish mayonnaise to taste with salt, pepper, and more horseradish, if desired.

3. 3

   Fold in tarragon. line a baking sheet with paper towels.

4. 4

   Combine dill, next 3 ingredients, and 3 tablespoons salt in a large wide pot.

5. 5

   Squeeze juice from lemon halves into pot; add lemon halves.

6. 6

   Add 3 quarts water and bring to a boil. reduce heat to medium; simmer poaching liquid for 10 minutes.

7. 7

   Working in batches, place shrimp in a sieve and poach, shaking sieve occasionally, until shrimp just begin to curl and turn opaque, 15-20 seconds.

8. 8

   Transfer to prepared sheet; let cool.

9. 9

   Combine cucumber, shrimp, and 1/4 cup horseradish mayonnaise in a medium bowl; fold to coat.

10. 10

    Season to taste with salt, pepper, and more horseradish, if desired.

11. 11

    DO AHEAD: Can be made 8 hours ahead.

12. 12

    Cover and chill shrimp and remaining mayonnaise separately.