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1
Preheat the oven to 350F.
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2
Lightly oil an 8 X 12 inch baking dish.
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3
Bring a large pot of water to the boil.
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4
In a food processor, coarsely chop the shrimp.
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5
Add the eggs, barbecue sauce, lemon zest, 1 tsp salt and 1 1/2 tsps pepper and process until almost smooth, about 30 seconds.
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6
Transfer the mixture to a medium bowl and fold in the cheese.
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7
Add 1 tsp salt to the boiling water.
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8
Add the lasagne noodles and cook just until al dente, about 2 minutes.
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9
Drain the noodles, do not rinse.
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10
Let cool slightly.
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11
Arrange half the lasagne noodles in the prepared dish.
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12
Spread the shrimp mixture evenly on top and cover with the remaining pasta, pressing down lightly.
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13
Note: The assembled dish can be covered and frozen for 1 month at this point, or refrigerate for up to 1 day.
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14
Freeze or refrigerate the shrimp shells separately.
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15
Let the lasagne return to room temperature before baking.
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16
Prepare the shrimp and tomato vinaigrette: In a small, nonreactive saucepan, combine the shrimp shells and vinegar and bring to a boil over high heat.
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17
Reduce the heat to low and simmer until reduced by half, about 5 minutes.
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18
Strain the stock into a bowl and wipe out the saucepan.
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19
Return the stock to the pan.
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20
Whisk in the tomato sauce and tarragon and cook over low heat until heated through.
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21
Gradually whisk in the olive oil; keep warm.
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22
Meanwhile, cover the lasagne with foil and bake for 25 minutes.
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23
Spread the tomato vinaigrette over the lasagne and bake uncovered for about 10 more minutes, or until the lasagne is heated through and lightly glazed on top.
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24
Prepare the garnish: Heat the olive oil in a medium nonstick skillet.
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25
Season the shrimp with salt and pepper and cook over medium heat, turning once, until opaque throughout, about 1 1/2 minutes.
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26
Garnish the lasagne with the sauteed shrimp and pass the remaining tomato vinaigrette separately.
