Chilean-Style Avocado and Shrimp Salad

Combine the water, bay leaf, allspice, lemon and salt in a saucepan over high heat.

Bring to a boil, then decrease the heat to medium-low and add the shrimp.

Cook for 7 to 10 minutes, until the shrimp are curled and pink. Do not overcook the shrimp, as they are significantly better if just cooked through.

Drain the shrimp and allow to cool completely before assembling the salad.

To prepare the sauce, rinse the anchovy fillet, pat dry with paper towels and mince.

Combine the anchovy, parsley and mayonnaise in a bowl.

Place a strainer over the bowl and juice the lemon over the contents.

Add the pepper and red peppers and whisk to blend completely.

To assemble the salad, cut the avocados in half lengthwise and remove the pits. With a large spoon, scoop out the avocado flesh and reserve the empty shells to present the salad.

Distribute the cabbage among 4 salad plates.

Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.

Cut the avocado flesh into 1/2-inch cubes.

Place the shrimp and avocado in a bowl.

Fold the sauce into the shrimp mixture and mound the salad in the avocado shells.

Serve immediately.