Adapted from Bon Appetit, Y'All: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis)

Serves 4-6

1 carrot, coarsely chopped in chucks
1 stalk celery, coarsely chopped
2 lemons, halved
1/2 onion, preferably Vidalia, peeled
2 bay leaves (better if fresh)
1 Tbls. coarse Kosher or sea salt
1 lb. unshelled lg. shrimp (21/25)
1 lg. bunch pea greens, washed and dried
3 Tbls. fresh tarragon, chopped (plus more uncut leaves for garnish)
2 Tbls. mayonnaise (Duke's or Hellmann's)
1 Tbls. good extra-virgin olive oil
Freshly ground black pepper

To Poach the Shrimp:
Combine one large pot of water with carrot, celery, one lemon halved, onion, bay leaves, and 1 Tbls. salt. Bring to a boil over high heat, then reduce the heat to low. Simmer gently for 10 minutes. This will be a tasty, flavorful court-bouillon.

Add shrimp and boil until shells are pink and meat is white, about 1-2 minutes. Do note overcook. Using a colander, drain shrimp, then immediately transfer to a bowl and chill to stop the cooking process. Set aside and let cool.

To Prepare Salad:
Peel, devein, and coarsely chop shrimp. Place in a bowl with chopped tarragon and mayonnaise; stir to mix. Taste and adjust seasonings with salt and pepper.

In a separate medium bowl, toss pea greens with enough good olive oil to lightly coat the leaves (1 Tbls. or as needed) and a good squeeze of lemon juice.

Place individual portions of DRESSED pea greens on individual serving plates. Add a generous heap of shrimp salad. Garnish with two or three whole tarragon leaves. Serve immediately.

Making Ahead: The shrimp salad can be prepared and stored in an airtight container in the fridge one day in advance.