MSGID: 1:18/200.0 68e6ba1a   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: New Shrimp Louie (Poached Shrimp Salad)   
    Categories: Seafood, Vegetables, Greens, Fruits   
         Yield: 4 Servings   
       
              Salt   
         8 oz Green beans; tails trimmed   
     1 1/2 lb Large shrimp; shell on,   
              - deveined if you like   
         4 lg Eggs   
         1 sm Shallot; sliced   
         2 tb Fresh tarragon leaves; fine   
              - chopped   
         3 tb Fresh lemon juice   
              Freshly ground black pepper   
       1/2 lg Head romaine lettuce   
              +=OR=+   
         3    Heads Little Gem lettuce; in   
              - large pieces   
         1 md Watermelon radish; thin   
              - sliced   
              +=OR=+   
         3    Regular radishes; thin   
              - sliced   
         1    Avocado; thin sliced   
              Olive oil; for serving   
         1 c  Aioli or mayonnaise; for   
              - serving   
       
     Bring a large pot of salted water to a boil. Add green   
     beans and cook until bright green and just tender, 2   
     minutes or so. Remove from water and transfer to a plate   
     to cool. (No need to use an ice bath, but if you want   
     to, go for it.)   
        
     Add shrimp and cook until bright pink and just cooked   
     through, 2 to 4 minutes depending on the size of the   
     shrimp. Transfer to a plate to cool. Once the shrimp are   
     cool enough to handle, peel.   
        
     Return the water to a boil and gently lower in eggs.   
     Boil for 6 to 7 minutes (6 for runnier yolks, 7 for   
     slightly firmer). Remove from heat and run under cold   
     water for a minute or two. (Feel free to place them in   
     an ice bath, if you wish, but I find very cold running   
     water does the trick.)   
        
     Combine shallot, tarragon and lemon juice in a small   
     bowl and season with salt and pepper.   
        
     To assemble the salad, arrange the lettuce on a large   
     serving platter or in a shallow bowl and scatter with   
     radishes, avocado, green beans and shrimp. Spoon shallot   
     mixture over everything and drizzle with olive oil. Peel   
     and halve the eggs and nestle in the salad. Serve with   
     aioli or mayonnaise alongside for individual dressing.   
        
     By: Alison Roman   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Useless Invention: Inflatable dart board.   
   ___ MultiMail/Win v0.52   
      
   --- Maximus/2 3.01   
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)   
   SEEN-BY: 18/200 105/81 106/201 128/187 129/14 305 153/7715 154/110   
   SEEN-BY: 218/700 226/30 227/114 229/110 206 300 307 317 400 426 428   
   SEEN-BY: 229/452 470 664 700 705 266/512 291/111 292/854 320/219 322/757   
   SEEN-BY: 342/200 460/58 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 18/200 229/426