Shrimp Salad with Creamy Tarragon Dressing

3 1/2 lbs. Fresh raw shrimp
1/2 cup mayonaise
1 tsp. Fresh lemon zest
1/2 cup Fresh lemon juice
1/4 cup Fresh Tarragon
1 tsp. dijon mustard
1/4 tsp. salt
1/4 t. pepper
4 cups chopped watercress leaves
2 Tbsp. drained capers
1 Large avocado, pitted, peeled and diced
Bring a large pot of water to boil over high heat. Add shrimp, cover and remove from heat. let steep until shrimp is pink on the outside and opaque but still moist looking in the thickest part. (about 3 minutes), Drain seafood and immerse in ice water until cold. Drain.

In a small bowl, combine mayonaise, lemon zest, lemon juice, tarragon, mustard, salt and pepper. Whisk until smooth. In a large bowl, toss shrimp, watercress, capers, and dressing. Gently stir in avocado. Serves 8