Avocado, Shrimp and Endive Salad

By chrissy14

Ingredients

• 1/4 C EVOO
• 3 T Fresh Lemon Juice
• 20 Large Shrimp, peeled and deveined
• 1/4 t coarse salt
• Ground Pepper
• 2 Med Belgian endives, leaves separated, larger ones cut into 1 1/2 inch pieces (about 3 cups)
• 1 1/2 ripe avocados, halved, pitted, peeled and cut lengthwise into 1/2 inch think slices
• 1 T chopped fresh tarragon

Preparation

Step 1

Whisk 2 T oil with 1 T lemon juice.

Combine shrimp with remaining 2T Lemon Juice, salt and pepper, let stand for 1 min

Heat remaining 2T oil in a skillet over high heat. Add shrimp ad juices, cook, stirring until shrimp are pink and colored through, about 2 min.

Transfer shrimp to bowl.

Add Endives, avocados, tarragon and dressing to shrimp, gently toss. Serve immediately.