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Ingredients

Serves 4

• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 20 large shrimp, peeled and deveined
• 1/2 teaspoon coarse salt
• Freshly ground pepper, to taste
• 2 medium Belgian endives, leaves separated, larger ones cut into 1 1/2-inch pieces (about 3 cups)
• 1 1/2 ripe Hass avocados, halved, pitted, peeled, and cut lengthwise into 1/2-inch-thick slices
• 1 tablespoon coarsely chopped fresh tarragon

Description

Avocados In A Seafood Salad Help The Body To Absorb The Beta-carotene In Crispy Endive Leaves.

Martha Stewart