Small, sweet wild Maine shrimp are sold frozen from brownetrading.com when not in season. You can also substitute other shrimp cut into 1/2" pieces. This recipe makes extra horseradish mayo. Put it out to spread on other sandwiches.
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
Directions
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.
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.
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.
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: Can be made 8 hours ahead. Cover and chill shrimp and remaining mayonnaise separately.
