Avocado Shrimp Rolls

Ingredients

• 1  avocado sliced
• 6  peppercorns whole black
• 0.3 cup butter softened
• 1 tablespoon dijon mustard 
• 2  egg yolks 
• 0.3 cup fennel bulb diced finely
• 1 teaspoon tarragon leaves fresh chopped
• 1 teaspoon kosher salt 
• 6 servings kosher salt 
• 2 tablespoons juice of lemon 
• 1.5 pounds shrimp raw deveined peeled
• 6  rolls 
• 1 cup vegetable oil 
• 6 servings preheat broiler 
• 6 servings preheat broiler 

Equipment

• bowl
• baking sheet
• whisk
• pot
• broiler

Directions

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.
3. Place the 6 rolls, buttered side up, on a baking sheet.
4. Place under the broiler and cook until just golden.
5. Place a layer of avocado on the rolls and top with shrimp salad.
6. Serve immediately.
7. 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.
8. Remove from water and chill immediately until completely cool.
9. Whisk the egg yolks, Dijon mustard, and lemon juice in a small stainless-steel bowl.
10. Add the vegetable oil in a very, very slow stream, whisking to emulsify. Stir in the salt and tarragon.