Devein the shrimp by cutting the back down to the tail with a sharp knife or small scissors. Cut into the shrimp about 1/4 inch and remove the dark vein if present.
Mix the ingredients for the poaching liquid in a 3 quart saucepan. Stir together and bring to a boil.
Once boiling, remove from the heat and let set for 1 minute.
Then, place shrimp in the water and poach for 2 to 3 minutes until the shrimp is white or pink and there is no gray fresh.
Remove the shrimp from the water with a slotted spoon or kitchen spider and place them on a paper towel-lined plate. Then, cool the shrimp in your refrigerator for 30 minutes or in your freezer for 10 minutes.
In a food processor, place dressing ingredients and puree until well blended, (45 seconds).
Taste and add salt and pepper to flavor.
Store in refrigerator to cool, (30 minutes)
Chop salad ingredients and assemble on a plate, coating with the dressing and finishing with the shrimp.