Recipe information
Yield
10 Servings
Ingredients
3
tablespoons fresh lemon juice
2
anchovy fillets
1
medium shallot, coarsely chopped
1
tablespoon Champagne vinegar or white wine vinegar
1
garlic clove, peeled
1
large ripe avocado, peeled, pitted, quartered
1
/2 cup sour cream
1
/4 cup chopped fresh Italian parsley
3
tablespoons chopped fresh tarragon
1
tablespoon chopped fresh basil
1
/2 cup olive oil
30
cooked large American shrimp, peeled, tails left intact
Heads of green and red Belgian endive, trimmed, leaves separated
Easter Egg radishes, trimmed, with some tops still attached
Heirloom baby carrots, peeled, trimmed, with some tops still attached
Persian or Japanese cucumbers, cut into 3x1/2-inch spears
Sugar snap peas, trimmed
Red, yellow, and orange bell peppers, cut into 3x1/2-inch strips
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Preparation
Step 1
Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
Step 2
Place bowl of dip on large platter. Surround with shrimp and vegetables.