Ingredients
¼cupextra virgin olive oil
3tbspfresh lemon juice
20large shrimp
½tspcoarse salt
freshly ground pepper
2medium belgian endives
1½ripe hass avocados
1tbspfresh tarragon,coarsely chopped
Preparation
Whisk 2 tablespoons oil with 1 tablespoon lemon juice until combined. Combine shrimp with remaining 2 tablespoons lemon juice, the salt, and pepper, and let stand for 10 minutes.
Heat remaining 2 tablespoons oil in a skillet over high heat. Add shrimp and juices, and cook, stirring, until shrimp are pink and cooked through. Transfer shrimp and juices to a bowl.
Add endives, avocados, tarragon, and dressing to shrimp, and gently toss. Serve immediately.
