Avocado Shrimp And Endive Salad

---

This is 3 of my favorite ingredients..great for spring/summer dining. Super easy to prepare and looks great on the plate. Cooks notes: taste the dressing first, and season prior to adding to salad. Please note: this is an adopted recipe and i hope to make it soonest. If you make it before i do, i would appreciate feedback, thanks ! Due to the style of the ingredients i have chosen zwt region: belgium / benelux.

---

Steps

---

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.

---

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.

---

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.

---

Quarter avocados lengthwise , then pit , peel , and cut into bite-size pieces.

---

Add shrimp , avocados , and endive to dressing and toss.

---

Ingredients

---

fresh lemon juice, salt, large shrimp, fresh tarragon, dijon mustard, black pepper, olive oil, california avocados, belgian endive