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AVOCADO & SHRIMP REMOULADE
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When I serve this I slice a lime in half, wrap in a pretty colored piece of net, tie with a tiny ribbon and place on plate with salad.

Ingredients

  • 3.000 3
    ripe Fresh California Avocados, sliced in half
  • 1.500 1 ½ lbs.
    shrimp, peeled, deveined, and boiled in seasoned water
  • 1.000 1 cup
    mayonnaise
  • 1.000 1
    clove garlic, finely chopped
  • 1.000 1
    small onion, finely chopped
  • 1.000 1
    dill pickle, finely chopped
  • 1.000 1 tsp.
    tarragon
  • 1.000 1 tsp.
    dry mustard
  • 0.500 ½ tsp.
    paprika
  • 1.000 1 tsp.
    black pepper

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Instructions

  1. Place avocado halves on pretty plate upside down on assorted lettuce, season with salt and pepper.
  2. Serve this on top of avocado halves and garnish with green and black olives. Slice limes in half and wrap each half in colored net and tie with a tiny ribbon and place on plate.
  3. Sauce:
  4. Combine sauce and let sit for 1 hour.
  5. Cut up shrimp in nice size and put in sauce.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


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Nutrition information per serving

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