Shrimp with Avocados

Ingredients

• 2  firm-ripe california avocados 
• 7  bay leaves (not California)
• 1 teaspoon pepper black
• 0.3 cup capers drained
• 0.5 cup celery chopped
• 1 teaspoon celery seeds 
• 1 leaf accompaniment: lettuce such as boston soft green
• 1 cup onion thinly sliced
• 1 teaspoon salt 
• 2 pounds shrimp deveined peeled ( 76)
• 0.5 teaspoon tabasco 
• 1 cup vegetable oil 
• 0.8 cup white-wine vinegar 

Equipment

• bowl
• whisk
• pot
• colander

Directions

1. Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
2. Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
3. Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
4. * When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.