un 1. Combine all the ingredients in a bowl.
deux 2. Cover and refrigerate until ready to serve.
For the salad:
1 organic lemon, cut in half
1/2 cup (65 g) kosher salt
1/4 cup (30 g) organic sugar
1 1/2 to 2 lbs. (680-910 g) wild jumbo shrimp, peeled and deveined
6 organic celery stalks, sliced thinly
1 bunch organic scallions, sliced thinly
black pepper
1 head organic radicchio or butter lettuce
organic: radishes, snap peas, cucumbers, and cherry tomatoes
blanched organic asparagus or green beans
hardboiled organic eggs, cut in half
(gluten-free) crackers
trois 3. Fill a large pot with 10 cups (2400 ml) water.
quatre 4. Squeeze half the lemon juice into the water and add the other half of the lemon.
cinq 5. Stir in the salt and sugar.
six 6. Cover and bring to a boil over medium-high heat.
sept 7. Fill a large bowl with cold water and a few cups (5 dl) of ice water.
huit 8. Stir in the shrimp and turn off the heat.
neuf 9. Leave uncovered until the shrimps are bright pink and opaque, about 3 minutes.
dix 10. Spoon our the shrimp and transfer to the ice water. Set for 10 minutes, then drain, pat dry, and roughly chop.
onze 11. Dry the bowl you used for the shrimp. Add the shrimp and celery stalks.
douze 12. Add half of the sauce toss, then season to taste with salt, black pepper, and hot sauce.
treize 13. Transfer the shrimp to a platter, chilled if desired.
Serving:
quatorze 14. Pour remaining sauce into a small bowl, spritz with lemon juice, stir and top with more minced chives.
quinze 15. Platte with the lettuce leaves with the shrimp.
seize 16. Arrange the vegetables.
dix-sept 17. Nestle in the sliced eggs.
dix-huit 18. Add handful of cracks on the platter or on the side.
dix-neuf 19. Pour the remaining sauce.
Bon Appetit
