Spicy Shrimp Salad with Ohio Golden Beets, Montrachet Creme & Crispy Gaufrettes

Spicy Shrimp Salad with Ohio Golden Beets, Montrachet Creme & Crispy Gaufrettes
David Cook, Chef & Chef Proprietor, Daveed's at 934
Shrimp:
24 shrimp, poached, cut in half
Cajun seasoning to taste
1 tbl.  olive oil
In a non-reactive skillet, over medium high heat, lightly sauté seasoned shrimp in olive oil.  Set aside.
Golden Beets:
3 med  golden beets, cooked, ½" dice
1 tbl.  shallot, diced
1 tbl.  chives
1 tsp.  olive oil
Toss all ingredients in a small bowl.
Montrachet crème:
7 oz.  French goat cheese
1 oz.  heavy cream
1 tbl.  basil, chopped
salt and pepper to taste
In a medium bowl, mix all ingredients until smooth.  Season with salt and pepper.
Garnish:
18 gaufrette potato chips
18 chervil
3 tbl. basil oil
18 orange segment, cut in halves
Assemble:
In a 3" ring mold, place a dollop of Montrachet crème.  Smooth out.  Place 5 cubes of beets.  Repeat each layer.
Place four shrimp halves on top of beets.  Top with three gaufrette potatoes.  Arrange 3 quenelles of avocado around plate.  Drizzle w/basil oil, chervil and orange segments.