Poached Shrimp and Avocado Salad With Pom Arils and Horseradish Cream

POM vinaigrette:

• ½ oz. POM Wonderful 100% Pomegranate Juice
• 1 teaspoon champagne vinegar
• 1 teaspoon shallots, minced
• 4 tablespoons extra-virgin olive oil
• Salt and pepper to taste
  

Avocado:

• 1 avocado
• ½ lemon, juiced

Horseradish cream:

• 2 tablespoons heavy cream
• ½ lemon, juiced
• 1 teaspoon freshly grated horseradish
• Salt and pepper to taste

Poached shrimp:

• ¼ cup POM Wonderful Pomegranate Arils
• 6 shrimp (size U/12, shell on)
• 1 onion, halved
• 1 carrot
• 2 stalks celery
• 2 sprigs fresh thyme
• ½ lemon, juiced
• 1 bay leaf
• 3 quarts water
• 3 tablespoons salt
• 1 cup baby mache lettuce

POM vinaigrette:

In a small bowl, mix ½ oz. POM Wonderful 100% 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" 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 ½ teaspoon of lemon juice and 1 teaspoon of horseradish; salt and pepper to taste.

Poached shrimp:

In a medium saucepot, add water, onion, carrot, 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 POM Wonderful Pomegranate Arils and add a dollop of the horseradish cream. Finish with a drizzle of ½ teaspoon of vinaigrette around the plate.