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1
Combine the water, bay leaf, allspice, lemon and salt in a saucepan over high heat.
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2
Bring to a boil, then decrease the heat to medium-low and add the shrimp.
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3
Cook for 7 to 10 minutes, until the shrimp are curled and pink. Do not overcook the shrimp, as they are significantly better if just cooked through.
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4
Drain the shrimp and allow to cool completely before assembling the salad.
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5
To prepare the sauce, rinse the anchovy fillet, pat dry with paper towels and mince.
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6
Combine the anchovy, parsley and mayonnaise in a bowl.
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7
Place a strainer over the bowl and juice the lemon over the contents.
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8
Add the pepper and red peppers and whisk to blend completely.
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9
To assemble the salad, cut the avocados in half lengthwise and remove the pits. With a large spoon, scoop out the avocado flesh and reserve the empty shells to present the salad.
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10
Distribute the cabbage among 4 salad plates.
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11
Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.
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12
Cut the avocado flesh into 1/2-inch cubes.
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13
Place the shrimp and avocado in a bowl.
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14
Fold the sauce into the shrimp mixture and mound the salad in the avocado shells.
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15
Serve immediately.
