I quickly poached a pound of wild Gulf shrimp in some lemon water and let it chill, then I coarsely chopped the larger pieces to make it a little easier to eat. We have a French tarragon plant that has already sent up some shoots, so I picked a few of those to add some fresh flavor. For the avocado, select ones that give slightly to pressure. You can either pit them and use a spoon to scoop out the halves, as I have done here, or just pile the salad into the unpeeled halves and serve them in their natural “bowl.” I like to scoop them out so I can slightly flatten the base and make them more stable.
- 1 pound raw wild shrimp, cooked and cooled (about 2 heaping cups)
- ⅓ cup olive oil mayo
- juice and zest of half a lemon
- ¼ teaspoon ground white pepper
- 2 tablespoons chopped fresh tarragon
- ½ cup chopped fresh celery
- Chop any large pieces of shrimp into bite-sized pieces. In a mixing bowl, stir together all of the dressing ingredients and then fold in the shrimp and celery. Lightly salt your avocado halves, and pile in the salad. Chill, or serve immediately. This makes enough to fill 4-6 avocado halves.