Avocado, Shrimp, and Endive Salad

This is 3 of my favorite ingredients..great for spring/summer dining. Super easy to prepare and looks great on the plate. COOKS NOTES: Taste the dressing first, and season prior to adding to salad. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! Due to the style of the ingredients I have chosen ZWT REGION: Belgium / BeNeLux.

• Ready In: 20 mins
• Serves: 2-4

Ingredients

• 3  tablespoons fresh lemon juice
• 2 1⁄2 teaspoons salt
• 3⁄4 lb large shrimp, in shells peeled and deveined (18 to 20)
• 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, cut crosswise into 1-inch pieces (4 heads)

Directions

1. Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes.
2. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry.
3. Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. Add oil in a slow stream, whisking until emulsified.
4. Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add shrimp, avocados, and endive to dressing and toss.