Avocado, Shrimp, and Endive Salad

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

    Epicurious Favicon Epicurious
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