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.