For Dressing:

• 1 ripe avocado, halved, pitted and peeled
• 3 green onions, roughly chopped
• 1 tablespoon fresh tarragon leaves
• 2 tablespoons fresh parsley
• 1/4 cup plain Greek yogurt
• 1 tablespoon white wine vinegar
• 1 teaspoon anchovy paste
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 cup extra virgin olive oil (I used Spanish)

For Shrimp:

• 1 tablespoon olive oil
• 9 ounces large shrimp, peeled and deveined
• 1/2 teaspoon kosher salt
• 1/4 teaspoon smoked paprika

To Serve:

• 3 cups (loosely packed) baby arugula
• 3-4 radishes, thinly sliced
• 6-8 sun-dried tomatoes (not oil packed), sliced