Yield: 4 Servings
Measure | Ingredient |
---|---|
2 cups | Chopped; cooked shrimp |
¾ cup | Minced celery |
¼ cup | Minced green onions and tops |
2 teaspoons | Mustard |
2 tablespoons | Avacado dressing |
⅛ teaspoon | Garlic salt |
2 pinches | Tarragon |
2 \N | Ripe avacodos |
Combine shrimp, celery and onions. Combine remaining ingredients except avacados and add to shrimp. Chill 1 hour before serving. Divide avacados in halves and fill with shrimp mixture.
AMALIA BEARD
CLARENDON, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .