PREP: Mise the recipe ahead of time.

1. Make the cuisson:

• Cut the onion into very fine slices.
• Combine the onion, wine, water, salt, bay leaf, peppercorns, and coriander seeds in a saucepan just large enough to accommodate the shrimp.  Squeeze in the juice of the lemon wedge and drop it into the saucepan.  Cover the pan and simmer over low heat for about 15 minutes.

2. Poach and peel the shrimp:

• Prepare a bowl of ice water large enough to hold the cuisson saucepan. 
• Rinse the shrimp under cold water, shake them dry, and add to the cuisson in the saucepan.  If the shrimp aren’t completely submerged, add more water.
• Cover the pan and bring the cuisson to a gentle simmer.  Poach about 3 minutes until the shrimp turn pink in color and begin to curl.
• Place the saucepan in the ice water to cool the cuisson to room temperature. 
• Remove the shrimp from the cuisson and peel them, leaving the tails on.  Devein the shrimp.
• Place the shrimp in a container just large enough to accommodate them, and pour the cuisson over them.

3. Make the lemon mayo:

• Use a swivel peeler to peel off a strip of lemon zest.  (Don’t press too deeply into the bitter white pith).  Mince the zest very fine.
• Place the mayonnaise in a small bowl and stir in the zest.
• Squeeze in some of the juice from the lemon wedge.
• Stir in sugar and salt.  Evaluate the seasoning and correct if necessary.

4. Make the cocktail sauce:

• Blanch the tomato in boiling water for a second or two, refresh it under cold water, remove the core, and slip off the skin.
• Cut the tomato in half widthwise and remove most of the seeds.
• Chop the tomato and add it to a wet-dry spice grinder or mortar.  Add the horseradish, sugar, and salt. Purée very briefly, without incorporating much air. (Alternatively, mash together in a small bowl.)
• Evaluate the seasoning and correct if necessary.

5. Assemble your prepped ingredients and the cucumber on the mise-en-place tray along with the Roast Rack of Lamb entrée ingredients.

HOLD:  Refrigerate all ingredients up to 5 days.

6. Cut the cucumber into 5 round slices per person.

7. Drain the shrimp and blot dry on paper towels.

8. Plate:

• Spoon the lemon mayo into 1 small dip dish per person.
• Spoon the fresh tomato cocktail sauce into 1 small dip dish per person.
• Place dishes of each sauce side-by-side on the back of each plate.
• Arrange 5 cucumber slices on each plate in front of the dip dishes, in an arc configuration.
• Arrange 5 shrimp across the front of the plate, partially on the cucumbers.