These are beautiful, refreshing, and especially yummy! Serve as appetizers, luncheon entrees, or dinner first course.
Serves: 4
Prep.Time: 30 minutes
1 cup peeled, deveined, and cooked small shrimp
1/4 cup finely diced celery
1/4 cup finely diced cucumber
3 tablespoons thinly sliced green onions
1 tablespoon fresh lemon juice
Coarse salt & fresh ground black pepper -- to taste
3 tablespoons mayonnaise
Dash hot pepper sauce
2 avocados
Lettuce or other greens
1 lemon -- cut in wedges
Chopped cilantro or parsley to garnish
In a medium bowl, combine shrimp, celery, cucumber, green onions and lemon juice; salt and pepper to taste and mix gently. Stir hot pepper sauce into mayonnaise and add to shrimp mixture; mix gently. Cut avocados in half; remove and discard pits. Rub cut surfaces of avocados with a little lemon to prevent discoloring. Place avocado halves on lettuce or other greens; fill with shrimp salad, garnish with cilantro or parsley and serve with lemon wedges.
NOTE: Jumbo lump crab meat or lobster meat may be substituted for shrimp if desired.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved