Preparation

Boil water in stock pot, and add shrimp and seasoning; cook for two to three minutes until shrimp are just turning coral pink; drain shrimp in colander and cool down with running cold water. Discard bay leaf. In a mixing bowl combine mayonnaise, ketchup, Santa Cruz Organic Lemon Juice, tarragon and garlic. Salt and pepper this salad dressing to taste. Gently toss shrimp, celery, radish, onion, and parsley. Serve in cavity of avocado half or as a scoop atop sliced in-season tomatoes; garnish with parsley sprig. This also works well as a salad tucked into a pita pocket with radish sprouts and cherry tomatoes.