avocado-shrimp-and-endive-salad-106576.json

{
    "directions": [
        "Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry.",
        "Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. Add oil in a slow stream, whisking until emulsified.",
        "Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add shrimp, avocados, and endive to dressing and toss."
    ],
    "ingredients": [
        "3 tablespoons fresh lemon juice",
        "2 1/2 teaspoons salt",
        "3/4 lb large shrimp in shells (18 to 20), peeled and deveined",
        "1 tablespoon chopped fresh tarragon",
        "2 teaspoons Dijon mustard",
        "1/4 teaspoon black pepper",
        "3 tablespoons olive oil",
        "2 firm-ripe California avocados (preferably Hass)",
        "1 lb Belgian endive (4 heads), cut crosswise into 1-inch pieces"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Mustard",
        "Shellfish",
        "Vegetable",
        "Poach",
        "Picnic",
        "Quick & Easy",
        "Lemon",
        "Shrimp",
        "Avocado",
        "Summer",
        "Tarragon",
        "Endive",
        "Gourmet"
    ],
    "title": "Avocado, Shrimp, and Endive Salad",
    "url": "http://www.epicurious.com/recipes/food/views/avocado-shrimp-and-endive-salad-106576"
}