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Shrimp with Avocado Salsa

1 qt water
1 carrot cut into 1/2 inch rounds
3/4 cups coarsely chopped onions
1 leek, split lengthwise and washed then coarsely chopped
1/2 fennel bulb, coarsely chopped
1 Bouquet Garni
3 black peppercorns
1/2 cup dry white wine
1/4 cup dry white wine vinegar
1/2 lemon

6 large uncooked shrimp (16 to 20 count per lb) in their shells

Place the water in a pot and add the vegetables, bouquet Garni and
peppercorns. Bring to a boil then reduce to a simmer. Add the
white wine and vinegar. Squeeze the lemon juice from the half
lemon into the pot then add the half lemon itself. When returned
to a simmer add the shrimp.

Cook the shrimp in simmering Court Bouillon in a sauce pan for 1
minute. Remove from the heat and pour shrimp and bouillon into a
container and let the shrimp cool in the liquid.

Avocado Salsa

3 tbl very finely diced red onion
3 tbl very finely diced cucumber
1/4 cup plus 2 tbl very finely diced avocado
6 tbl very finely diced fresh vine ripened tomato
1 tsp ev olive oil
lemon juice to taste
kosher salt and fresh ground black pepper to taste

Mix well.

Place 1/2 shrimp sliced vertically down the middle over the tines
of a fork and mound the avocado salsa behind and under it. Place
on a tray so the guests can pick one up to eat it.


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