Ingredients

• 1 1/2 pounds Poached Shrimp, cut in 1/2 lengthwise, recipe follows
• Tarragon Mayonnaise, recipe follows
• 1/4 cup finely diced fennel
• 6 rolls
• 1/4 cup butter, softened
• 1 avocado, sliced, see Cook's Note*
• Preheat broiler.
• 1 1/2 pounds raw shrimp, peeled, deveined, tail removed
• Kosher salt
• 6 black peppercorns, whole
• 2 egg yolks
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 1 cup vegetable oil
• 1 teaspoon kosher salt
• 1 teaspoon chopped fresh tarragon leaves

Instructions

1. Combine shrimp, mayonnaise, and fennel in a medium bowl.
2. Cut a V-shaped opening in the top of a long roll. Butter each roll. Place the 6 rolls, buttered side up, on a baking sheet. Place under the broiler and cook until just golden.
3. Place a layer of avocado on the rolls and top with shrimp salad. Serve immediately.
4. Bring a large saucepot of water to just below a simmer. Season the water heavily with salt and drop in the peppercorns; the water should taste salty like seawater. Immerse the shrimp into the hot water. Simmer for 1 to 2 minutes or until the shrimp are opaque throughout. Remove from water and chill immediately until completely cool.
5. Whisk the egg yolks, Dijon mustard, and lemon juice in a small stainless-steel bowl. Add the vegetable oil in a very, very slow stream, whisking to emulsify. Stir in the salt and tarragon.