In a large pot add the lemon, black peppercorns, bay leaf, and enough water to cover the shrimp. Bring to a boil. Add shrimp and immediately take off the heat. Cover and let shrimp cook until tender and pink, about 10 minutes. Transfer to an ice bath until chilled.
For The Salad
In large salad bowl toss together arugula, avocado, tomatoes, quinoa, corn, and shrimp Set aside.
In a smaller bowl whisk together lime juice, salt, and minced basil. Gradually pour in oil while whisking. Pour into salad bowl and toss together. Serve.
Notes
We tossed all of the salad ingredients together but you can always arrange them nicely on the arugula.
We like poaching our shrimp this way because it gently poaches the shrimp and rarely overcooks them.
Perfect Pairing
This summer salad deserves a summertime drink!
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