Ingredients

• 1 1/2 pounds Poached Shrimp, cut in 1/2 lengthwise, recipe follows
• Tarragon Mayonnaise, recipe follows
• 1/4 cup finely diced fennel
• 6 rolls
• 1/4 cup butter, softened
• 1 avocado, sliced, see Cook's Note*

Directions

Poached Shrimp:

1 1/2 pounds raw shrimp, peeled, deveined, tail removed

Kosher salt

6 black peppercorns, whole

Bring a large saucepot of water to just below a simmer. Season the water heavily with salt and drop in the peppercorns; the water should taste salty like seawater. Immerse the shrimp into the hot water. Simmer for 1 to 2 minutes or until the shrimp are opaque throughout. Remove from water and chill immediately until completely cool.

Tarragon Mayonnaise:

2 egg yolks

1 tablespoon Dijon mustard

2 tablespoons lemon juice

1 cup vegetable oil

1 teaspoon kosher salt

1 teaspoon chopped fresh tarragon leaves

Whisk the egg yolks, Dijon mustard, and lemon juice in a small stainless-steel bowl. Add the vegetable oil in a very, very slow stream, whisking to emulsify. Stir in the salt and tarragon.