Shrimp Remoulade With Avocado

For the shrimp: Place water, salt, allspice, garlic and peppercorns in a medium stock pot. Bring to a boil and add shrimp. Cook for three minutes, or until shrimp turn pink. Drain and rinse with cold water. When cool enough to handle, peel and devein. Refrigerate.

To make the sauce, combine mayonnaise with all other ingredients. Mix well.

Toss shrimp with remoulade sauce and refrigerate for at least one hour, overnight, or until ready to serve.

To make salad and serve: Halve avocados, peel, and sprinkle with lemon juice. Arrange two lettuce leaves on each individual plate and place an avocado half on lettuce bed. Spoon shrimp over avocados and lettuce, drizzling additional sauce over all. Sprinkle with parsley and paprika. Serve immediately.