Avocado, Shrimp, and Endive Salad

• 3 tablespoons fresh lemon juice
• 2 12 teaspoons salt
• 34 lb large shrimp, in shells peeled and deveined (18 to 20)
• 1 tablespoon chopped fresh tarragon
• 2 teaspoons Dijon mustard
• 14 teaspoon black pepper
• 3 tablespoons olive oil
• 2 firm-ripe california avocados (preferably Hass)
• 1 lb Belgian endive, cut crosswise into 1-inch pieces (4 heads)

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. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
3. Let shrimp chill in water 2 minutes, then drain and pat dry.
4. Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl.
5. Add oil in a slow stream, whisking until emulsified.
6. Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces.
7. Add shrimp, avocados, and endive to dressing and toss.

lemon juice, salt, shrimp, tarragon, mustard, black pepper, olive oil, california avocados, endive

Taken from www.food.com/recipe/avocado-shrimp-and-endive-salad-165073 (may not work)