Instructions: In a covered saucepan, poach the shrimp in the stock with bouquet garni.

When the shrimp are cooked, in 2-3 minutes, drain, remove their shells and refrigerate.

While the shrimp cool, prepare the dressing by pureeing the remaining ingredients in a blender until a velvety texture is achieved. Arrange alternate layers of shrimp and dressing in tall glasses. Refrigerate until ready to serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.