Ingredients
4 cups water
1/4 cup fresh lemon juice
2 sprigs fresh tarragon
2 tablespoons seafood seasoning
1/2 cup dry white wine
1 tablespoon Tabasco sauce
2 tablespoons coarse salt
16 large pink shrimp, peeled and de-veined
1 medium cucumber, peeled and cut into thin julienne strips
fresh cilantro leaves
salt to taste
freshly ground black pepper to taste

Preparation

For the poaching liquid, add the water to a medium-size stockpot with the lemon juice and next 5 ingredients. Bring the liquid to a boil and simmer for 10 minutes. Add the shrimp to the simmering liquid and poach for 2-3 minutes or until bright pink. Drain and set the shrimp aside to cool. Season the cucumbers with 1/4 cup of the Lemon and Tomato vinaigrette. To serve, divide the Cucumber slaw amongst 4 salad plates and arrange 4 poached shrimp on top. Drizzle a tablespoon of vinaigrette over the shrimp and garnish each plate with the cilantro.

Lemon and Tomato Vinaigrette
2 medium tomatoes, diced into 1/4 inch cubes
1 lemon, juice and zest
1 shallot, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
6 tablespoons extra virgin olive oil
salt to taste
freshly ground black pepper to taste

Preparation

Combine all the ingredients in a small bowl.