serves 4

24 large shrimp, with shells
2 quarts water
2 teaspoons salt
1 medium celery root (celeriac)
juice of 1 lemon
2 tablespoons mayonnaise
to taste salt and lemon pepper
1 Granny Smith apple
1 red beet, peeled and sliced
1/4 cup balsamic vinegar
1 bunch watercress, cleaned and dried
1/4 cup vinaigrette

In a large saucepan, bring the water with the salt and fish seasoning to a boil. Add shrimp. Bring to a boil and simmer for 2 minutes. Drain and cool. Shell and devein shrimp. Set aside.
Peel the celery root. Cut into thin slices, then into small strips. In a mixing bowl, combine with lemon juice, mayonnaise, salt and lemon pepper.
Peel apple, core and cut into thin slices, then into small strips. Combine with celery.
Arrange beet slices on a baking tray. Cover beet slices with water. Bake in a 350 degree oven until cooked, 15 to 20 minutes. Turn beet slices after 10 minutes. Cool beet slices and cut into strips.
Combine in a mixing bowl with balsamic vinegar. Remove stems from cleaned watercress. Divide between 4 salad plates.
Top with celery root salad. Arrange 6 shrimp on each plate. Spoon vinaigrette over each shrimp. Garnish plates with beets. Chill before serving.