Avocado, Shrimp, and Endive Salad

1. 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. 2

   Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.

3. 3

   Let shrimp chill in water 2 minutes, then drain and pat dry.

4. 4

   Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl.

5. 5

   Add oil in a slow stream, whisking until emulsified.

6. 6

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

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.