Poached Shrimp And Avocado Salad With Pom Arils And Horseradish Cream

POM Vinaigrette:

In a small bowl, mix ½ oz. pomegranate juice, 1 teaspoon champagne vinegar and 1 teaspoon minced shallot; season with salt and pepper. While mixing, add 4 tablespoons of extra virgin olive oil.

Avocado:

Peel, deseed and dice avocado into ¼-inch cubes. Toss with the juice of half a lemon and reserve.

Horseradish Cream:

In a mixing bowl, whisk heavy cream until stiff peaks form. Add 1/2 teaspoon of lemon juice and 1 teaspoon of horseradish; salt and pepper to taste.

Poached Shrimp:

In a medium saucepot, add water, onion, carrot and celery (cut into large pieces), juice of half a lemon, fresh thyme, bay leaf, and 3 tablespoons of salt. Bring the pot to a boil and let simmer for 5 minutes. Add shrimp and remove the pot from heat. Allow the shrimp to poach in the liquid for 3 minutes, then remove, peel and devein.

Horseradish Cream:

On a plate, toss diced avocado with a teaspoon of vinaigrette, salt and pepper. Arrange 1 teaspoon of avocado on plate and place poached shrimp on top. Dress a handful of baby mache with 1 teaspoon of the POM Vinaigrette and place on top of the shrimp, then season with salt and pepper. Sprinkle arils and add a dollop of the horseradish cream. Finish with a drizzle of 1/2 teaspoon of vinaigrette around the plate.