Shrimp Salad

We continue to use clear broths as poaching mediums to integrate intense flavors while yielding clean, focused usable products.  Most recently we poached artichokes in clear cider-buttermilk.  The three flavors came together harmoniously and the artichokes retained a clarity in color which I have not seen in a long time.  We took the resulting poaching broth and used that as a whipped sauce for the artichokes which we paired with Key West pink shrimp and our tender cocoa nibs.