Shrimp And Cucumber Salad With Horseradish Mayo

1. 1

   Whisk mayonnaise, 1/4 cup horseradish, and vinegar in a small bowl to blend. Season horseradish mayonnaise to taste with salt, pepper, and more horseradish, if desired. Fold in tarragon.

2. 2

   line a baking sheet with paper towels. Combine dill, next 3 ingredients, and 3 tablespoons salt in a large wide pot. Squeeze juice from lemon halves into pot; add lemon halves. Add 3 quarts water and bring to a boil. reduce heat to medium; simmer poaching liquid for 10 minutes.

3. 3

   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. Transfer to prepared sheet; let cool.

4. 4

   Combine cucumber, shrimp, and 1/4 cup horseradish mayonnaise in a medium bowl; fold to coat. Season to taste with salt, pepper, and more horseradish, if desired. DO AHEAD:

No additional tips available.