Shrimp Salad

1. Combine shrimp, 1⁄4 cup lemon juice, reserved lemon halves, parsley sprigs, tarragon sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.
2. Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.
3. Whisk together mayonnaise, shallot, celery, remaining 1 tablespoon lemon juice, minced parsley, and minced tarragon in medium bowl. Cut shrimp in half lengthwise and then cut each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Season with salt and pepper to taste and serve. (Shrimp salad can be refrigerated overnight.)

SHRIMP SALAD WITH ROASTED RED PEPPER AND BASIL
Omit tarragon sprigs from cooking liquid. Replace celery, minced parsley, and minced tarragon with 1⁄3 cup thinly sliced jarred roasted red peppers, 2 teaspoons rinsed capers, and 3 tablespoons chopped fresh basil.

SHRIMP SALAD WITH AVOCADO AND ORANGE
Omit tarragon sprigs from cooking liquid. Replace celery, minced parsley, and minced tarragon with 4 halved and thinly sliced radishes; 1 large orange, peeled and cut into 1⁄2-inch pieces; 1⁄2 avocado, halved, pitted, and cut into 1⁄2-inch pieces; and 2 teaspoons minced fresh mint.

SPICY SHRIMP SALAD WITH CORN AND CHIPOTLE
Substitute lime juice (3 to 4 limes; save spent halves) for lemon juice and omit tarragon sprigs from cooking liquid. Replace celery, minced parsley, and minced tarragon with 1⁄2 cup cooked corn kernels, 2 tablespoons minced canned chipotle chile in adobo sauce, and 1 tablespoon minced fresh cilantro.

SHRIMP SALAD WITH WASABI AND PICKLED GINGER
Omit tarragon sprigs from cooking liquid. Replace shallot, minced parsley, and minced tarragon with 2 thinly sliced scallions, 2 tablespoons chopped pickled ginger, 1 tablespoon toasted sesame seeds, and 2 teaspoons wasabi powder.