| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Chopped; cooked shrimp |
| 3/4 |
c |
Minced celery |
| 1/4 |
c |
Minced green onions and tops |
| 2 |
ts |
Mustard |
| 2 |
tb |
Avacado dressing |
| 1/8 |
ts |
Garlic salt |
| 2 |
pn |
Tarragon |
| 2 |
|
Ripe avacodos |
INSTRUCTIONS
Combine shrimp, celery and onions. Combine remaining ingredients except
avacados and add to shrimp. Chill 1 hour before serving. Divide avacados in
halves and fill with shrimp mixture.
AMALIA BEARD
CLARENDON, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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