| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Meats, Poultry, Salads, Shrimp |
8 |
Servings |
INGREDIENTS
| 4 |
md |
Avocados |
| 1/2 |
|
Lemon; juice of |
| 1 |
c |
Cooked shrimp |
| 1/2 |
c |
Celery; diced |
| 1/2 |
c |
Waterchestnuts; chopped |
| 1 |
|
Hard-boiled egg; diced |
| 1/4 |
c |
Mayonnaise; homemade |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 8 |
|
Romaine lettuce |
|
|
Fresh parsley; chopped, garnish |
INSTRUCTIONS
Cut the avocados is half; remove stone and brush on lemon juice with a
pastry brush. This will help to keep a rich, fresh color.
Mix the shrimp with the remaining lemon juice (about 1 teaspoon). Add the
celery, waterchestnuts, hard-boiled egg and mayonnaise. Season to taste.
Fill the avocado halves with a generous helping of the shrimp mixture.
Place a leave of Romaine lettuce on each plate. Center an avocado on the
lettuce and sprinkle top of the salad with fresh parsley. Cover each dish
with plastic wrap and chill until ready to serve. Lovely make ahead salad.
Message From mollywalsh@juno.com (Molly Walsh) to The TNT Recipes List.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by ConnieJo
<clonnie@eaze.net> on Dec 23, 1997
A Message from our Provider:
“God grades on the cross, not the curve.”