Shrimp Panzanella

Combine the shallot, sherry vinegar, and a good pinch each of salt and pepper in a small bowl and let macerate for 10 minutes.

Whisk in the olive oil in a slow, steady stream. Taste and adjust the seasonings. The vinaigrette will keep for several days in a jar in the refrigerator.

Peel the cucumbers, halve, and thinly slice them. Toss with 1 teaspoon salt, put in a bowl, and refrigerate.

Bring a large saucepan of salted water to a rolling boil over high heat. Add the (unpeeled) shrimp and cook until they curl and are just cooked through, 4 to 5 minutes. Drain and let cool, then peel and devein.

Toss the shrimp with 1 tablespoon of the vinaigrette in a large bowl and let marinate for 5 minutes. Add the focaccia, cherry tomatoes, cucumbers (drained of any liquid), capers, caper berries, and olives to the shrimp, then add 2 tablespoons of the vinaigrette and toss to combine. Set aside for 5 minutes.

Toss the parsley, chives, frisée, and celery leaves in a bowl with a little vinaigrette and mound on four serving plates. Top with the panzanella mixture, then artfully arrange 4 shrimp on each plate, tucking them into the mound haphazardly. Finish with a scattering of the pine nuts over all.