Shrimp Tossed With Greens And Avocado

• 6 cups water
• 1 1/2 pounds unpeeled, large fresh shrimp
• 1 1/2 cups walnut pieces
• 1 large fennel bulb with top
• 2 tablespoons lemon juice
• 2 tablespoons champagne vinegar or white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3/4 cup walnut oil
• 3 heads butter lettuce, torn
• 2 ripe avocados, peeled and cut into 1/2-inch pieces
• 2 medium carrots, shredded
• 2 medium carrots, shredded

1. Bring 6 cups water to boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
2. Peel shrimp, and devein, if desired.
3. Bake walnuts in a shallow baking pan at 350u0b0 for 7 minutes or until toasted. Set aside.
4. Rinse fennel thoroughly. Trim and discard bulb base. Remove and discard outside stalks. Chop 2 tablespoons of stalk, and reserve. Cut bulb crosswise into thin slices.
5. Process lemon juice and next 4 ingredients in a blender until smooth. Turn blender on high; gradually add oil in steady stream.
6. Combine shrimp, walnuts, sliced fennel, lettuce, avocado, and carrot. Add vinaigrette, and toss gently. Sprinkle with reserved chopped fennel.
7. Note: Boston and Bibb are butter lettuces.

water, shrimp, walnut pieces, fennel, lemon juice, champagne vinegar, mustard, salt, freshly ground pepper, walnut oil, butter, avocados, carrots, carrots

Taken from www.myrecipes.com/recipe/shrimp-tossed-with-greens-avocado (may not work)