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• 1 lb Clearwater shrimp, defrosted
• 1 large Avocado, peeled and cubed
• 1 Cucumber
• ½ head French endive
• ½ Lemon, zest and juice
• ½ small bunch Dill, coarsely chopped
• 4 tbsp Extra virgin olive oil
•  Salt and pepper (fresh ground), to taste

• Mix together the shrimp and avocado.
• Cut the ends off the cucumber and cut in half. Using a potato peeler, peel long strips lengthwise off the cucumber.
• Divide the lettuce leaves and the cucumber ribbons between four plates. Pile the shrimp mixture on top.
• Divide the lettuce leaves and the cucumber ribbons between four plates. Pile the shrimp mixture on top.Lightly whisk together the lemon juice and zest, dill, olive oil, salt and pepper. Drizzle over the shrimp salad.
• Serves 4