Ingredients 1 1/2 tablespoons red wine vinegar 1 1/2 tablespoons Dijon mustard 1/4 cup olive oil Salt and freshly ground pepper 1/2 pound medium shrimp, shelled and deveined 1 ripe Hass avocado, halved lengthwise, pitted and peeled 2 tablespoons diced plum tomato 2 tablespoons minced fresh chives Instructions In a small bowl, whisk together the vinegar and mustard. Slowly whisk in the olive oil. Season with salt and pepper. In a small saucepan of boiling water, cook the shrimp until just opaque, about 1 minute. Drain. Set the avocado halves on plates. Spoon the shrimp into the avocado halves and drizzle with the dressing. Garnish with the tomato and chives.