Shrimp Remoulade

Classic, tangy remoulade sauce is a luxurious accompaniment to any chrustacean: try swapping out the shrimp in this retro dish for crawfish or lump crabmeat, when in season.  Enjoy.  Serves 4

Ingredients

• ⅔ Cup Mayonnaise
• 2 Cornichons, finely chopped, plus 1¼ Teaspoons reserved pickling brine (from Cornichons)..
• 1½ Teaspoons Capers, finely chopped
• 2 Teaspoons finely chopped Parsley
• 2 Teaspoons finely chopped Tarragon, plus extra whole leaves, for garnish
•  1 Teaspoons finely grated Lemon Zest
• 1 TB fresh Lemon Juice, plus more as needed to taste (add after you have tasted final sauce)
• 1 TB plus 1 Teaspoon Kosher Salt, plus more as needed to taste (add after you have tasted final sauce)
• Freshly ground Black Pepper plus 2 Teaspoons whole Black Peppercorns
• ⅔ Lb. Medium Shrimp (with shells), peeled, shells reserved for later
• 1⅓ Cup Dry White Wine
• 2 Sprigs fresh Thyme
• 3 Sprigs fresh Italian Parsley
• 1 small Yellow Onion, thinly sliced
• 1 small Celery stalk, thinly sliced
• 1 Bay Leaf
• 4 Green Leaf or Butter Lettuce leaves
• 2 ripe Hass Avocados, halved, pitted, and peeled
• Finely chopped fresh Chives, for garnish
• 4 Lemon wedges
• Buttered toast, for serving

Procedure

1. Make the remoulade sauce: To a medium bowl, add the Mayonnaise, Cornichons and the brine, Capers, Parsley, Tarragon, Lemon zest, and 1 TB Lemon juice and stir to combine.   Season with Salt and ground Black Pepper, and additional Lemon juice to taste, then refrigerate until ready to use. 
2. To a medium pot, add the Shrimp shells, wine, 1 TB plus 1 Teaspoon Salt, the whole Peppercorns, Parsley, Thyme, Onion, Celery, Bay Leaf, and 4 Cups of cold water.  
3. Bring to a boil over high heat, then lower the heat to maintain a simmer and cook until the vegetables are softened, 18-20 minutes.
4. Set a fine mesh strainer over a large bowl and strain the stock, disrcarding the solids.
5. Rinse out the pot, then return the stock to it and bring to a simmer over medium heat.  
6. Add the Shrimp, then immediately turn off the heat, cover, and set aside until they are cooked through, 2-3 minutes.
7. Using a slotted spoon, transfer the Shrimp to a large plate (or baking sheet), spreading them out so they cool quickly.  Devein the Shrimp, then cover and refrigerate until chilled.
8. Toss the Shrimp in the remoulade sauce to coat.  For each salad, place a lettuce leaf on a plate and set an avocado half on top, cut side up.  Spoon some of the Shrimp over the avocado, sprinkle with Chives and top with a few leaves of fresh Tarragon.  
9. Serve with Lemon wedges and buttered toast.