Avocado & Shrimp Saladsalads 3 tablespoon olive oil 2 tablespoon white wine vinegar -- 1 preferably french 1 teaspoon dijon mustard 1 lb cooked shrimp -- deveined 1 shelled cubed 1 cup mayonnaise 2 tablespoon chili sauce 1 large garlic clove -- minced 1 hot pepper sauce 1 salt 1 pepper -- freshly ground 1 large avocado -- ripe 1/2 lemon juice 2 tablespoon fresh dill -- finely minced 2 tablespoon fresh chives -- finely 1 minced 1 dill weed sprigs -- garnish 1 lemon wedges -- garnish 1 avocado 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. Recipe By : Bon Appetit's TOO BUSY TO COOK? From: Adamsfmle@aol.Com Date: Fri, 12 Jul 1996 23:38:41 ~0400 |
