Ingredients

• 3 tablespoons fresh lemon juice
• 2 anchovy fillets
• 1 medium shallot, coarsely chopped
• 1 tablespoon Champagne vinegar or white wine vinegar
• 1 garlic clove, peeled
• 1 large ripe avocado, peeled, pitted, quartered
• 1/2 cup sour cream
• 1/4 cup chopped fresh Italian parsley
• 3 tablespoons chopped fresh tarragon
• 1 tablespoon chopped fresh basil
• 1/2 cup olive oil
• 30 cooked large American shrimp, peeled, tails left intact
• Heads of green and red Belgian endive, trimmed, leaves separated
• Easter Egg radishes, trimmed, with some tops still attached
• Heirloom baby carrots, peeled, trimmed, with some tops still attached
• Persian or Japanese cucumbers, cut into 3x1/2-inch spears
• Sugar snap peas, trimmed
• Red, yellow, and orange bell peppers, cut into 3x1/2-inch strips

Instructions

1. Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
2. Place bowl of dip on large platter. Surround with shrimp and vegetables.