Ingredients

  • 1/4 cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 20 large shrimp
  • 1/2 tsp Coarse salt
  • Freshly ground pepper
  • 2 medium Belgian endives
  • 1 1/2 ripe Hass avocados
  • 1 tbsp coarsely chopped fresh tarragon