Avocado, Shrimp, and Endive Salad

Ingredients

• 3 tablespoons fresh lemon juice
• 2 ½ teaspoons salt
• ¾ pound large shrimp in shells (18 to 20), peeled and deveined
• 1 tablespoon fresh tarragon
• 2 teaspoons Dijon mustard
• ¼ teaspoon black pepper
• 3 tablespoons olive oil
• + 2 more ingredients
• • 2 firm-ripe California avocados (preferably Hass)
  • 1 pound Belgian endive

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. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water...

View full recipe at Epicurious