Shrimp and Rhubarb Vinaigrette

Can you tell that rhubarb is in season aound here?  In keeping with rhubarb's ability to accent and accentuate flavors, I wanted to use it with raw fish.  Since we did not have any raw fish on hand I opted to pair shaved rhubarb and its natural vinaigrette with a chilled sheet of pounded shrimp.  The shrimp is topped with an even thinner sheet of braised leek.  The original idea was to use the leek as a transparent window to the shrimp beneath adding sweetness and notes of cooked allium.  The leek sheet certainly adds flavor and layers nicely with the shrimp.  Although, since this is a dish in progress, focusing on the marriage of flavors and the combination of textures, the leeks integration in the final composition will more than likely change completely. It's interesting and tasty, but somehow it just hasn't quite come together yet.

The shaved rhubarb is seasoned with salt, a dash of cayenne and agave nectar and then compressed to quickly allow for a marriage of flavors.  We then remove the rhubarb slivers from the vacuum sealed bag and blend the rhubarb juices with a touch of olive oil to complete the vinaigrette. The sweet, tender shrimp and the earthy, silken leek combine to form a platform for the crisp, tangy rhubarb. Now we just have to find that final piece that will bring the dish to the next level.