Chilled Shrimp Served with a Jicama, Carrot, & Apple Salad

Salad:
Equal parts shredded Jicama, Honey Crisp Apple & Carrot
Lemon juice
Honey, to taste (a drizzle)
Olive oil
Kosher salt & fresh ground black pepper
Garnish - chiffonade Chive

In a large mixing bowl combine all ingredients.  Season to taste with salt and pepper.  Reserve for shrimp.

Shrimp-

24 large uncooked shrimp, in shells

Court Bouillon:

6 C. Water
1 C. White wine
4 garlic cloves, crushed
Equal parts onion, celery, and carrots
3-4 Thyme branches
3-4 parsley stems
Juice of 1 fresh lemon
2-3 Bay leaves
Kosher salt, black pepper, to taste

In a large pot combine all ingredients.  Taste Bouillon it should taste like a soup, very flavorful.  Bring just to a boil and reduce heat immediately.  Bring water temperature down to 145-155°F.  Carefully put shrimp, in their shells, into the bouillon.  Cook until just firm, about 6-7 minutes.  Drain shrimp mixture into a colander and spread shrimp with vegetables on a sheet pan and place into the refrigerator for 20-30 minutes.  Once cold, peel shells from the shrimp and remove veins.  Keep chilled until service.

Serve shrimp with Jicama salad and some cocktail sauce.