AVOCADOS STUFFED WITH SHRIMP RéMOULADE

Steps:

• Using a paring knife, trim rind off lemon in wide strips, then cut lemon in half and squeeze juice into a small bowl.
• Set rind and juice aside.
• Whisk together egg, mustard, horseradish, 1 teaspoons salt, and paprika in a medium mixing bowl.
• Gradually add oil in a slow, steady stream, while whisking constantly, until oil is incorporated and mixture is emulsified.
• Stir in vinegar, garlic, parsley, celery, shallots, bay leaf, worcestershire, and the reserved lemon rind and juice.
• Add Tabasco to taste, cover with plastic wrap, and refrigerate rémoulade for at least 6 hours or overnight.
• Remove and discard lemon rind and bay leaf.
• Bring a medium pot of salted water to a boil over high heat.
• Add shrimp and cook until they begin to float and are just cooked through, 3-5 minutes.
• Drain, then plunge into a large bowl of ice water to chill, and drain again.
• Add shrimp to rémoulade.
• Divide romaine leaves among eight chilled salad plates, then rest an avocado half, cut side up, on lettuce, and spoon shrimp and rémoulade over each.
• Serve with sliced French bread, if you like.