INGREDIENTS

INSTRUCTIONS

*    Shrimp can be either fresh or frozen and should be shelled.
**   Jalapeno Pepper should be rinsed, seeded and cut into strips.
Thaw shrimp if frozen.  In a bowl combine vinegar, lemon juice, salt,
mustard and pepper and set aside.  In a medium skillet, cook the shrimp,
half of the onion slices and the garlic in hot oil over medium-high heat
for 4 to 5 minutes, or just until shrimp are done, stirring occasionally.
Remove onion and garlic with a slotted spoon and discard.  Add shrimp and
the remaining oil to the vinegar mixture in the bowl, along with remaining
onion slices and the jalapeno pepper.  Cover and chill for several hours
or overnight, stirring occasionally.  To Serve:  Lift the shrimp, onion
slices and jalapeno pepper from the marinade and spoon into the avocado
halves.  Sprinkle with the chopped tomato and drizzle some of the
remaining marinade over all.
Mostly from Better Homes & Garden's "Mexican Cookbook".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip

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