Ingredients

Avocado Shrimp Rolls With Tarragon Mayonnaise

• 1 1/2 pounds Poached Shrimp, cut in half lengthwise, recipe follows (750 g)
• Tarragon Mayonnaise, recipe follows
• 1/4 cup finely diced fennel (60 mL)
• 6 rolls
• 1/4 cup butter, softened (60 mL)
• 1 avocado, sliced*

Poached Shrimp

• 1 1/2 pounds raw shrimp, peeled, deveined, tail removed (750 g)
• Kosher salt
• 6 black peppercorns, whole

Tarragon Mayonnaise

• 2 egg yolks
• 1 tablespoon Dijon mustard (15 mL)
• 2 tablespoons lemon juice (30 mL)
• 1 cup vegetable oil (250 mL)
• 1 teaspoon kosher salt (5 mL)
• 1 teaspoon chopped fresh tarragon (5 mL)

Description

Avocado Shrimp Rolls With Tarragon Mayonnaise - A Recipe From Food Network Canada. *Cook’s Note: Keep Avocados From Browning By Keeping Plastic Wrap Directly On The Slices For Up To 30 Minutes Before Using.

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