Appetizers: Avocado Shrimp 02 by Recipe Cottage

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	Avocado Shrimp 02

		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.