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| AVOCADO & SHRIMP SALAD | |
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3 tbsp. olive oil 2 tbsp. white wine vinegar (preferably French) 1 tsp. Dijon mustard 1 lb. fresh shrimp, cooked, shelled, deveined & cubed 1 c. mayonnaise 2 tbsp. chili sauce 1 lg. garlic clove, crushed Hot pepper sauce Salt & freshly ground pepper 1 ripe lg. avocado Juice of 1/2 lemon 2 tbsp. finely minced fresh dill 2 tbsp. finely minced fresh chives Dill sprigs, lemon wedges & avocado slices (garnish) Whisk together first 3 ingredients until well blended. Add to shrimp, toss thoroughly, cover and marinate. Meanwhile, whisk mayonnaise, 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 seasoning. Cover and chill until ready to serve. Divide salad among chilled plates and garnish with dill springs, lemon wedges and avocado slices. | |
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- used some Wasabi Mayo for part of the reg. Mayo
- used Chipotle Sauce to taste in place of chili sauce
- added approx. 2 tbsp. of cocktail sauce
- used 2 avocadoes instead of 1
- used cilantro in place of fresh dill
- used diced Jerusalem artichokes in salad (could be jicama)
- added chopped fresh tomatoes
Served on Romaine lettuce pieces. Keeper recipe & flexible.