Avocado Shrimp Rolls

• 1 1/2 pounds Poached Shrimp, cut in 1/2 lengthwise, recipe follows
• Tarragon Mayonnaise, recipe follows
• 1/4 cup finely diced fennel
• 6 rolls
• 1/4 cup butter, softened
• 1 avocado, sliced, see Cook's Note*

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

shrimp, tarragon mayonnaise, fennel, rolls, butter, avocado

Taken from www.foodnetwork.com/recipes/avocado-shrimp-rolls-recipe.html (may not work)