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1
Bring a medium pot of water to a boil with the crab boil bag, the halved lemon, and 1 teaspoon salt.
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2
Let boil for 5 minutes.
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3
Add the shrimp and cook at a low boil until pink, 2 minutes.
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4
Remove from the heat and let sit in the water for 3 minutes.
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5
Drain and rinse under cold running water.
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6
Drain.
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7
When the shrimp are cool enough to handle, peel and discard the shells and heads.
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8
Using a paring knife, make a shallow slit down the center of the back of each shrimp and remove the black-gray vein.
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9
Refrigerate the shrimp until well chilled, 2 hours.
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10
In a medium bowl, mix together the mayonnaise, 1 tablespoon of the lemon juice, the mustard, shallots, parsley, garlic, cayenne, and a pinch of salt.
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11
Fold in the shrimp and celery and mix to coat.
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12
Adjust the seasoning, to taste.
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13
Cover and refrigerate until ready to serve.
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14
(The salad can be refrigerated for up to 1 day.)
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15
Cut each avocado in half lengthwise and remove the seed and peel.
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16
Rub each on all sides lightly with the remaining 1 tablespoon lemon juice to prevent discoloration.
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17
Place each avocado cut side down and with a knife, cut 5 or 6 thin lengthwise slices, leaving about 1 inch at the stem end uncut.
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18
Gently press down on the avocado to separate the slices and form a fan.
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19
Peel the cucumber and cut in half lengthwise.
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20
Run a teaspoon down the cut sides of the cucumber to scrape away the seeds.
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21
Cut each half in half horizontally, and then cut each into spears.
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22
In a large bowl, toss the lettuces with enough dressing to lightly coat, 3 to 4 tablespoons.
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23
Adjust the seasoning, to taste, with salt and freshly ground black pepper.
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24
Divide the lettuces among 6 large salad plates and place a fan-tailed avocado in the center of each plate, hollow side up.
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25
Arrange a portion of the shrimp salad in each avocado and decoratively arrange the cucumber spears around the plate.
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26
Drizzle, if desired, with the remaining vinaigrette and garnish with chopped chives.
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27
Serve immediately.
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28
In a small bowl, whisk together the mustard, shallots if using, and vinegar.
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29
In a slow, steady stream, whisking constantly, drizzle in the vegetable oil, to form an emulsion.
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30
Whisking, slowly add the extra virgin olive oil.
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31
Add the salt and adjust the seasoning to taste.
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32
Use immediately.
