Shrimp and Crudite Platter with Two Sauces

Prepare an ice-water bath. Peel carrots and trim tops; slice in half lengthwise. Clean celery and slice into sticks. Trim radishes. Slice endives and Little Gems into wedges. Place crudites in ice-water bath until crisp and beginning to curl, 10 minutes. Drain well; wrap in paper towels. Refrigerate in resealable plastic bags up to 1 day.

Bring a large pot of water to a boil; season generously with salt. Add cauliflower and cook until crisp-tender, 2 to 4 minutes. Transfer to ice-water bath. Return pot of water to a boil, add beets, and cook until fork-tender, about 22 minutes. Drain, let cool slightly, and cut into wedges. Store in an airtight container up to 1 day.

Meanwhile, bring potatoes to a boil in another pot of water; season generously with salt. Cook until easily pierced with the tip of a knife, 8 to 9 minutes. Drain; let cool completely.

Season eggs and cooked vegetables with salt and pepper; drizzle with oil. Serve with crudites, shrimp, tonnato mayonnaise, dip, and lemon wedges.