Avocado Shrimp Rolls

Directions

1. 1
   Preheat broiler.
2. 2
   Combine shrimp, mayonnaise, and fennel in a medium bowl.
3. 3
   Cut a V-shaped opening in the top of a long roll.
4. 4
   Butter each roll.
5. 5
   Place the 6 rolls, buttered side up, on a baking sheet.
6. 6
   Place under the broiler and cook until just golden.
7. 7
   Place a layer of avocado on the rolls and top with shrimp salad.
8. 8
   Serve immediately.
9. 9
   *Cook's Note: Keep avocados from browning by keeping plastic wrap directly on the slices for up to 30 minutes before using.
10. 10
    1 1/2 pounds raw shrimp, peeled, deveined, tail removed
11. 11
    Kosher salt
12. 12
    6 black peppercorns, whole
13. 13
    Bring a large saucepot of water to just below a simmer.
14. 14
    Season the water heavily with salt and drop in the peppercorns; the water should taste salty like seawater.
15. 15
    Immerse the shrimp into the hot water.
16. 16
    Simmer for 1 to 2 minutes or until the shrimp are opaque throughout.
17. 17
    Remove from water and chill immediately until completely cool.
18. 18
    2 egg yolks
19. 19
    1 tablespoon Dijon mustard
20. 20
    2 tablespoons lemon juice
21. 21
    1 cup vegetable oil
22. 22
    1 teaspoon kosher salt
23. 23
    1 teaspoon chopped fresh tarragon leaves
24. 24
    Whisk the egg yolks, Dijon mustard, and lemon juice in a small stainless-steel bowl.
25. 25
    Add the vegetable oil in a very, very slow stream, whisking to emulsify.
26. 26
    Stir in the salt and tarragon.