Avocado Shrimp Boatssalads 2 soft avocados, peeled, 1 halved, seeds removed 2 cup shredded lettuce 2 cup cooked shrimp, shelled and 1 deveined 1 cup alfalfa sprouts 16 cherry tomatoes halved 1 parsley for garnish 1 lemon cut into wedges 1 french dressing 1) On 4 salad plates, place avocado halfon bed of shredded lettuce, spoon 1/2 c shrimp into cavity of each. 2)Arrange alfalfa sprouts and tomatoes on plate next to avocado. 3) Garnish shrimp with parsley and lemon wedges. Serve french dressing separtely. |
