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.