Avocado and Shrimp Salad

Ingredients

 * 2 cups water
 * 1 Bay Leaf
 * 1/2 teaspoon Ground Allspice
 * 1/2 Lemon, quartered
 * 1/2 teaspoon Sea or Kosher Salt
 * 8 Shrimp (16 to 20 count), Peeled, deveined and heads removed
 * Shrimp Sauce:
 * 1 Anchovy Fillet, soaked in a little milk to remove some of the Salt
 * 1/2 teaspoon minced flat-leaf Parsley
 * 1/3 cup Mayonnaise
 * 1/2 Lemon
 * Pinch of freshly ground Black Pepper
 * Pinch of crushed Red Peppers
 * SALAD:
 * 2 ripe Avocados
 * cup shredded Cabbage

Directions

 * Combine the water, Bay Leaf, Allspice, Lemon and salt in a saucepan over high heat.
 * Bring to a boil, then decrease the heat to medium-low and add the Shrimp.
 * Cook for 7 to 10 minutes, until the Shrimp are curled and pink.
 * Do not overcook the Shrimp, as they are significantly better if just cooked through.
 * Drain the Shrimp and allow to cool completely before assembling the Salad.
 * To prepare the sauce, rinse the Anchovy Fillet, pat dry with paper towels and mince.
 * Combine the anchovy, parsley and Mayonnaise in a bowl.
 * Place a strainer over the bowl and juice the lemon over the contents.
 * Add the pepper and red peppers and whisk to blend completely.
 * To assemble the salad, cut the avocados in half lengthwise and remove the pits.
 * With a large spoon, scoop out the avocado flesh and reserve the empty shells to present the salad.
 * Distribute the cabbage among 4 salad plates.
 * Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.
 * Cut the avocado flesh into 1/2-inch cubes.
 * Place the Shrimp and avocado in a bowl.
 * Fold the sauce into the Shrimp mixture and mound the salad in the avocado shells.