Avocado And Shrimp Salad

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3 tarragon stems; 1 tablespoon chopped tarragon

1/2 lemon, quartered

kosher salt and ground black pepper

1 teaspoon black peppercorns

8 ounces large shrimp, peeled and deveined

2 tablespoons extra-virgin olive oil

3 tablespoons champagne vinegar

2 tablespoons chopped chives

1 Granny Smith apple, halved and thinly sliced

1/2 English cucumber, halved lengthwise and thinly sliced

1 avocado, pitted, quartered, and thinly sliced

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