The preserved lemon may have been the star of this (though the shellfish stock does make it quite nice. I grated the black truffle on the plate just prior to plating and there was this slight undertone of the truffle and the brightness of the lemon complimented the shrimp very nicely. Stole the combination of basil and tarragon (one of my favorite herbs) from heston and they were also added. Highly recommend doing the preserved lemons. It's like sauerkraut, quite easy.
