Citrus-poached Gulf Shrimp, Hearts of Palm Salad, and Sesame-Ginger Vinaigrette
For the Citrus-poached Gulf Shrimp:
Combine the water, carrot, celery, onion, thyme, garlic, and wine in a stock pot and simmer for 30 minutes. Bring the poaching liquid to a boil. Add the shrimp to the poaching liquid, and cook 4 to 6 minutes. Fill a large bowl with ice and add the lemon, orange, lime, and grapefruit juices. Remove the shrimp from the poaching liquid and add to the ice-juice mixture. When cool, peel, and devein the shrimp.
For the Sesame-Ginger Vinaigrette:
In a large bowl, combine the ginger, garlic, mayonnaise, soy sauce, sesame oil, rice wine vinegar, orange juice, salt, and pepper.
For the Avocado Mousse:
Combine the avocado, lime, and salt in a food processor; pulse until smooth.
Spread 1 tablespoon Avocado Mousse onto the plate. Toss the hearts of palm and radishes with a pinch of salt and 2 tablespoons Sesame-Ginger Vinaigrette. Mound a pile of the salad on top of the Avocado Mousse. Toss the Citrus-poached Gulf Shrimp with 1 tablespoon Sesame-Ginger Vinaigrette. Stand the Citrus-poached Gulf Shrimp around the salad. Garnish with 5 sprigs of watercress, 2 of each of the citrus supremes, and a pinch of sesame seeds.