Serves 4

Boil a pot of water large enough for the shrimp. Add rosemary, tarragon, and bay leaves. Let boil 3–5 minutes. Rinse shrimp and add to pot, turning off heat and letting shrimp cook, 7–10 minutes.

Meanwhile, in a blender, mix avocado, yogurt, lemon juice, zest, red pepper, and salt.

Drain shrimp, pat dry, and let cool completely. Serve with the avocado dip.