INGREDIENTS

INSTRUCTIONS

1. In a medium saucepan, bring cold water to a rolling boil with 1 tsp. of
the salt. Add the shrimp and cook about 6 minutes until just pink. Do not
overcook. Remove. Drain well and pat dry with paper towels.
2. Core and dice the apples, leaving the skin intact. Toss with the lemon
juice in a large mixing bowl. Peel and dice the avocado. Add to the apples
with the pineapple. Add the drained shrimp, blend together, and cover.
3. In a small jar with a secure lid, combine Homemade Mayonnaise, whipping
cream, 1/2 tsp. of the salt, and pepper. Tighten the lid and shake
vigorously to blend. Pour over salad and toss.
4. Pile the salad in the center of 4 salad plates layered with the lettuce
leaves. Top with the walnuts and serve immediately. Directions for Homemade
Mayonnaise:
1. With a rotary beater, beat the egg yolks well in a large mixing bowl.
Add the salt, mustard, pepper, and 1 tsp. of vinegar. Beat together.
2. Gradually add the oil, one drop at a time, while beating, until about
half the oil has been incorporated. Add 1/2 tsp. of the vinegar, then
continue with the oil. When all the oil has been incorporated, add the
remaining 1/2 tsp. vinegar and blend. The mayonnaise should be thick and
creamy.
EL BODEGON
R STREET N.W., WASHINGTON, D.C.
BEV: TIO PEPE DRY SHERRY
From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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