Shrimp with Peach Cocktail Sauce

To make the sauce, grate the peach on the large holes of a box grater over a bowl to collect all the pulp and juices. Add the horseradish, maple syrup, vinegar, lime juice, sugar and salt. Stir until well combined. Cover and refrigerate until cold. 

Meanwhile, cook the shrimp: Combine 1 quart water, the vinegar, thyme, dried bay leaf, and salt in a large saucepan. Bring to a boil over high heat, then adjust the heat to maintain a bare simmer. Add the shrimp and poach until the opaque throughout, about 3 minutes. Drain and discard the thyme and bay leaf. 
Fill martini glasses or a shallow bowl with the sauce. Hang the shrimp around the edge of the glasses or bowl and garnish with celery leaves and fresh bay leaves. Serve immediately.

Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten.
Copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc

For Peach Cocktail Sauce:

• 1 large very ripe peach, peeled and pitted
• 1 tablespoon finely grated peeled fresh horseradish
• 2 tablespoons grade A maple syrup
• 1 tablespoon champagne vinegar
• 1 teaspoon fresh lime juice
• 1 teaspoon sugar
• ½ teaspoon kosher salt

For Shrimp:

• ¼ cup champagne vinegar
• 5 sprigs fresh thyme
• 1 dried bay leaf, plus fresh leaves for garnish
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 pound large (16- to 20 count) shrimp, shelled and deveined, tails kept intact
• Celery leaves, for garnish