Shrimp Remoulade

Ingredients

• 2⁄3 cup mayonnaise
• 2 cornichons, finely chopped, plus 11/4 tsp. reserved pickling brine
• 1 1⁄4 tsp. capers, finely chopped
• 2 tsp. finely chopped fresh parsley
• 2 tsp. finely chopped fresh tarragon, plus extra whole leaves, for garnish
• 1 tsp. finely grated lemon zest
• 1 Tbsp. fresh lemon juice, plus more as needed
• 1 Tbsp. plus 1 tsp. kosher salt, plus more as needed
• Freshly ground black pepper plus
• 2 tsp. whole black peppercorns
• 2⁄3 lb. medium shrimp, peeled, shells reserved
• 1 1⁄3 cups dry white wine
• 2 sprigs fresh thyme
• 3 sprigs fresh Italian parsley
• 1 small yellow onion, thinly sliced
• 1 small celery stalk, thinly sliced
• 1 bay leaf
• 4 green leaf or butter lettuce leaves
• 2 ripe hass avocados, halved, pitted, and peeled
• Finely chopped fresh chives, for garnish
• 4 lemon wedges
• Buttered toast, for serving

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