1) On 4 salad plates, place avocado halfon bed of shredded lettuce, spoon
1/2 c shrimp into cavity of each.
2)Arrange alfalfa sprouts and tomatoes on plate next to avocado.
3) Garnish shrimp with parsley and lemon wedges. Serve french dressing
separtely.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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