2 pounds large shrimp in the shell

4 ripe avocados sliced

1 small red onion julienne

½ cup of chopped Italian parsley

1 lemon cut into quarters

4 large endive or radicchio leaves for decoration

Salt and pepper

½ cup extra virgin olive oil

¼ cup freshly squeeze lemon juice




Bring 3 quarts of water, 2 tablespoon salt, and the quarters lemon to a boil in a large saucepan.  Add the shrimp and reduce the heat to medium.  Cook uncovered for only 3 minutes.  Remove the shrimp and plunge them into a bowl of ice water.

Let the shrimp cool and then peel and devein them.

Toss the shrimp, avocado, red onion, oil, lemon juice, and parsley in a medium bowl to coat.  Serve the shrimp and avocado salad on top of radicchio leaves.