16 jumbo (8-12 per pound) tail-on raw shrimp (peeled and de-veined)
1/4 cup dry sherry
1/4 cup extra-virgin olive oil
1 tablespoon minced fresh tarragon
  juice of 1 lemon
1 large red beet (trimmed)
1/2 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon salt
  Freshly ground black pepper (to taste)
3/4 pound fresh green beans (trimmed)
2 tablespoons walnut oil
1 teaspoon Toasted sesame oil
1 tablespoon sherry vinegar
2 tablespoons minced fresh tarragon
2 tablespoons lightly toasted sesame seeds