Shrimp salad #1

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 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, .

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