Poached Shrimp and Crudites with Basil Aioli

In saucepan, bring 6 cups (1.5 L) water to boil; add sliced onion, sliced lemon, bay leaves, parsley stalks, coriander seeds, peppercorns and salt. Reduce heat, cover and simmer for 15 minutes. Strain into clean saucepan and bring to boil over high heat. Add shrimp; cook until shrimp are pink and opaque, about 3 minutes. Drain and let cool.

Bring large saucepan of salted water to boil. One at a time place asparagus, rapini, green beans, yellow beans, radishes and tomatoes in large sieve; plunge into boiling water and cook just until tender-crisp, 2 to 3 minutes each. Plunge into ice water to stop cooking. Drain and arrange on paper towel-lined trays. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 hours.)

Cut cucumber lengthwise into quarters, then into 8 long pieces each. Peel and slice jicama. Arrange all vegetables on platter along with shrimp; serve with aioli.

In food processor, pulse together basil, garlic, oil, lemon juice, anchovy paste and hot pepper sauce until smooth; mix in mayonnaise. (Make-ahead: Transfer to bowl; cover and refrigerate for up to 1 day.)