Avocado & shrimp salad
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | White wine vinegar -- |
| Preferably French | ||
| 1 | teaspoon | Dijon mustard |
| 1 | pounds | Cooked shrimp -- deveined |
| Shelled cubed | ||
| 1 | cup | Mayonnaise |
| 2 | tablespoons | Chili sauce |
| 1 | large | Garlic clove -- minced |
| Hot pepper sauce | ||
| Salt | ||
| Pepper -- freshly ground | ||
| 1 | large | Avocado -- ripe |
| ½ | Lemon juice | |
| 2 | tablespoons | Fresh dill -- finely minced |
| 2 | tablespoons | Fresh chives -- finely |
| Minced | ||
| Dill weed sprigs -- garnish | ||
| Lemon wedges -- garnish | ||
| Avocado slices -- garnish | ||
Directions
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@... Date: Fri, 12 Jul 1996 23:38:41 ~0400