Shrimp and Cucumber Salad with Horseradish Mayo

Ingredients

• 1  bay leaves 
• 8 servings pepper black freshly ground
• 10  peppercorns whole black
• 0.5 bunch optional: dill 
• 1 tablespoon tarragon fresh chopped
• 0.3 cup horseradish prepared ()
• 3 tablespoons kosher salt plus more
• 1  optional: lemon halved
• 1 cup mayonnaise 
• 0.5 cup persian cucumber english unpeeled cut into 1/4" pieces
• 1  shallots halved
• 1 pound shrimp wild frozen shelled thawed cut into 1/2" pieces (preferably American)
• 2 teaspoons citrus champagne vinegar 

Equipment

• bowl
• baking sheet
• paper towels
• whisk
• pot
• sieve

Directions

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. line a baking sheet with paper towels.
3. Combine dill, next 3 ingredients, and 3 tablespoons salt in a large wide pot. Squeeze juice from lemon halves into pot; add lemon halves.
4. Add 3 quarts water and bring to a boil. reduce heat to medium; simmer poaching liquid for 10 minutes.
5. 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.
6. Transfer to prepared sheet; let cool.
7. 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.