Difference between revisions of "Avocado and Shrimp"
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* 1 tsp [[black pepper]] | * 1 tsp [[black pepper]] | ||
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# Place [[avocado]] halves on pretty plate upside down on assorted [[lettuce]], season with [[salt]] and [[pepper]]. | # Place [[avocado]] halves on pretty plate upside down on assorted [[lettuce]], season with [[salt]] and [[pepper]]. | ||
# Serve this on top of [[avocado]] halves and garnish with green and [[black olive]]s. | # Serve this on top of [[avocado]] halves and garnish with green and [[black olive]]s. | ||
Latest revision as of 13:13, 15 July 2012
Description
When I serve this I slice a Lime in half, wrap in a pretty colored piece of net, tie with a tiny ribbon and place on plate with salad.
Ingredients
- 3 genuine California avocados, sliced in half
- 1 ½ pounds shrimp, peeled, deveined, and boiled in seasoned water
Sauce
- 1 cup mayonnaise
- 1 clove garlic, finely chopped
- 1 small onion, finely chopped
- 1 dill pickle, finely chopped
- 1 tsp tarragon
- 1 tsp dry mustard
- ½ tsp paprika
- 1 tsp black pepper
Procedures
- Place avocado halves on pretty plate upside down on assorted lettuce, season with salt and pepper.
- Serve this on top of avocado halves and garnish with green and black olives.
- Slice limes in half and wrap each half in colored net and tie with a tiny ribbon and place on plate.
Sauce
- Combine sauce and let sit for 1 hour.
- Cut up shrimp in nice size and put in sauce.
