Ingredients

3 tablespoons fresh lemon juice

2 1/2 teaspoons salt

3/4 lb large shrimp in shells (18 to 20), peeled and deveined

1 tablespoon chopped fresh tarragon

2 teaspoons Dijon mustard

1/4 teaspoon black pepper

3 tablespoons olive oil

2 firm-ripe California avocados (preferably Hass)

1 lb Belgian endive (4 heads), cut crosswise into 1-inch pieces

Description

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