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Ingredients

• 1 (3-ounce) package Shrimp and Crab Boil in a bag, or seasoning
• 1 lemon, halved
• Salt
• 1 1/4 pounds medium shrimp
• 1/4 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon minced shallots
• 1 tablespoon minced fresh parsley leaves
• 1/4 teaspoon minced garlic
• Pinch cayenne
• 1/2 cup finely chopped celery
• 3 small Hass avocados
• 1 large cucumber
• 6 ounces mixed lettuces, washed and spun dry, refrigerated in an airtight container until ready to use
• Dijon Mustard Vinaigrette, recipe follows
• Chopped chives, garnish

Description

Food Network Invites You To Try This Shrimp Salad In Fan-Tailed Avocados With Dijon Mustard Vinaigrette Recipe From Emeril Lagasse.

Food Network