Avocado and Shrimp Salad

In a saucepan, bring 3 cups water, tarragon stems, lemon, 1/4 teaspoon salt, and peppercorns to a boil.

Remove from heat, add shrimp and poachuntil opaque, about 2 to 3 minutes. Transfershrimp to a plate (discard everything else) andrefrigerate to cool.

In a bowl, whisk togetherthe oil, vinegar, chives, tarragon, 1/4 teaspoon salt, andpepper to taste. Add shrimp, apple, and cucumber,and toss to coat.

Divide salad between4 bowls. Add avocado to the mixing bowl andtoss with remaining dressing. Top each saladwith a quarter of the avocado. Serve immediately.