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1
Preheat broiler.
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2
Combine shrimp, mayonnaise, and fennel in a medium bowl.
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3
Cut a V-shaped opening in the top of a long roll.
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4
Butter each roll.
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5
Place the 6 rolls, buttered side up, on a baking sheet.
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6
Place under the broiler and cook until just golden.
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7
Place a layer of avocado on the rolls and top with shrimp salad.
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8
Serve immediately.
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9
*Cook's Note: Keep avocados from browning by keeping plastic wrap directly on the slices for up to 30 minutes before using.
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10
1 1/2 pounds raw shrimp, peeled, deveined, tail removed
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11
Kosher salt
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12
6 black peppercorns, whole
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13
Bring a large saucepot of water to just below a simmer.
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14
Season the water heavily with salt and drop in the peppercorns; the water should taste salty like seawater.
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15
Immerse the shrimp into the hot water.
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16
Simmer for 1 to 2 minutes or until the shrimp are opaque throughout.
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17
Remove from water and chill immediately until completely cool.
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18
2 egg yolks
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19
1 tablespoon Dijon mustard
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20
2 tablespoons lemon juice
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21
1 cup vegetable oil
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22
1 teaspoon kosher salt
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23
1 teaspoon chopped fresh tarragon leaves
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24
Whisk the egg yolks, Dijon mustard, and lemon juice in a small stainless-steel bowl.
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25
Add the vegetable oil in a very, very slow stream, whisking to emulsify.
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26
Stir in the salt and tarragon.
