Avocado, Shrimp, And Endive Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 3 tablespoons fresh lemon juice
• 2 1/2 teaspoons salt
• 3/4 lb large shrimp, in shells peeled and deveined (18 to 20)
• 1 tablespoon chopped fresh tarragon
• 2 teaspoons dijon mustard
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 2 firm-ripe california avocados (preferably hass)
• 1 lb belgian endive, cut crosswise into 1-inch pieces (4 heads)

Recipe

• 1 bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes.
• 2 transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. let shrimp chill in water 2 minutes, then drain and pat dry.
• 3 whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. add oil in a slow stream, whisking until emulsified.
• 4 quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. add shrimp, avocados, and endive to dressing and toss.