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Avocado, Shrimp, and Endive Salad
Ingredients
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 20 large shrimp, peeled and deveined
  • ½ teaspoon coarse salt
  • Freshly ground pepper, to taste
  • 2 medium Belgian endives, leaves separated, larger ones cut into 1 ½-inch pieces (about 3 cups)
  • 1 ½ ripe Hass avocados, halved, pitted, peeled, and cut lengthwise into ½-inch-thick slices
  • 1 tablespoon coarsely chopped fresh tarragon
Steps
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