This weekend while relaxing at home, why not enjoy some time in your kitchen and prepare a special meal. Maybe enhance the dinner experience and eat by candlelight.

Cheers! Kathy

Shrimp, Endive and California Avocado Salad

Ingredients

2 c water
1 c dry white wine
2 t coarse salt
1 dried bay leaf
1 lb medium shrimp, peeled
2 T fresh lemon juice
1 T white wine vinegar
1/4 c extra virgin olive oil
6 T crème fraîche
2 T finely chopped shallot
2 T minced fresh chives
2 small Belgian endives
1 ripe Fresh California Avocado, peeled, seeded and diced
1 small head butter lettuce

Directions

1. Bring water, wine, half the salt and the bay leaf to a boil in a medium saucepan.  Reduce heat and simmer for 5 minutes. Add half the shrimp and cook until opaque, about 1 minute. Transfer the shrimp to a plate with a slotted spoon. Cook the remaining shrimp, transfer to the plate and let cool. Cut into 1/4-inch pieces.
2. Whisk together lemon juice, vinegar and remaining salt in a medium bowl. Pour in olive oil in a slow, steady stream, whisking until emulsified.  Whisk in crème fraîche. Fold in shallots, chives and shrimp. Cover with plastic wrap and refrigerate for at least 30 minutes.
3. Separate endive leaves and thinly slice crosswise. Fold endive and avocado into shrimp mixture. Make a bed of lettuce on each salad plate and add a generous spoonful of the shrimp mixture to each plate and serve.

Author: Mary Bergen, a California Avocado grower
Provided by California Avocado Commission