Avocado, Shrimp, and Endive Salad

Name: Avocado, Shrimp, and Endive Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-4 serving(s)
Ingredients: 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)

Submitted by kiwidutch

"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."

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Ready In:: 20mins
Ingredients:: 9
Serves:: 2-4

ingredients

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)

directions

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.

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Reviews

This is a really nice salad. The only thing I would do different next time is add a little less salt to the dressing. Very nice combination of ingredients. Adding the lemon juice to the water gave the shrimp a nice fresh taste. I am going to make this as a starter to our Easter dinner. Thanks Kiwi!

susie cooks