Avocado and Shrimp Salad

2 Servings
Shrimp Uncategorized
Avocados Seafood Salads Mayo Garlic Mustard Olive oil Shrimp Wine White wine Lemon Lunch

3 tb ve oil
2 tb te wine vinegar --
Preferably French
1 ts on mustard
1 lb Cooked imp -- deveined
Shelled
ed
1 c onnaise
2 tb Chili sauce
1 lg lic clove -- minced
Hot per sauce
t
per -- freshly ground
1 lg cado -- ripe
1/2 on juice
2 tb Fresh l -- finely minced
2 tb Fresh ves -- finely
ced
l weed sprigs -- garnish
on wedges -- garnish
cado slices -- garnish

Whisk together first 3 ingregients until will blended. Add to shrimp, toss thoroughly, cover and marinate. Meanwhile, whisk mayonaise, chili sauce, garlic, hot pepper sauce, salt and pepper until smooth. Set aside. Peel, pit, and cube avocado. Sprinkle with lemon juice. Drain shrimp. Add cubed avocado, dill and chives and toss lightly. Fold in enough mayonnaise mixture to coat lightly. Taste and adjust seasonings. Cover and chill until ready to serve. Divide salad among chilled plates and garnish with dill sprigs, lemon wedges and avocado slices. Posted to MC-Recipe Digest V1 #155 Date: Tue, 16 Jul 96 00:04:07 UT From: "rasta or Suz " and lt;rastamanmon and at;msn.com and gt; Recipe By : Bon Appetits TOO BUSY TO COOK?


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