Shrimp Salad

For the lemon aioli: In a food processor, combine the egg yolks and whole egg and slowly alternate drizzling in the olive oil and lemon juice while processing. Add the lemon zest and pulse until fully incorporated. Season with salt and pepper. For the shrimp and poaching liquid: Combine 12 cups water, the wine, Old Bay, salt, bay leaves, garlic and lemon in a medium, high-sided pot. Bring to a low boil and cook for 10 minutes to allow the flavors to marry. Fill a medium mixing bowl with ice and set aside. Carefully add the shrimp to the simmering poaching liquid and cook until bright pink and beginning to curl, about 5 minutes. Transfer half of the poaching liquid to the bowl of ice. Drain the shrimp in a strainer and add it to the iced poaching liquid to cool. Remove the shells and dice the shrimp into medium-sized pieces. For the salad: In a mixing bowl, stir together the tarragon, celery, lemon zest and juice, 1 cup of the lemon aioli and the shrimp. Season with salt and pepper. Serve. NotesFood Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.