Belgian chef Vincent Florizoone’s restaurant, Grand Cabaret, is in Nieuwpoort, a coastal town close to the French border. Along that stretch of the North Sea’s coast, fishermen use horse-drawn nets to trawl for tiny shrimp. I had a chance to meet Vincent when he was visiting New York; I asked him about the shrimp, and he agreed to send me a recipe using them. His shrimp salad recipe is a creation worthy of a mu
