| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Snacks, Appetizers |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Cream cheese, softened |
| 1 |
|
Ripe avocado, peeled and mashed |
| 1 |
ts |
Lemon juice, fresh or bottled |
| 1/4 |
ts |
Salt |
|
|
Pepper, light sprinkle |
| 1/8 |
ts |
Garlic powder |
| 1/2 |
c |
Salad dressing or mayonnaise |
| 2 |
tb |
Milk |
| 2 |
ts |
Lemon juice, fresh or bottled |
| 1/4 |
ts |
Dill weed |
| 1 |
lb |
Cooked baby shrimp |
| 8 |
|
Bread slices, toasted and buttered |
| 2 |
c |
Shredded lettuce, lightly packed |
| 4 |
|
Cherry tomatoes |
| 4 |
|
Sprigs of fresh dill, for garnish |
INSTRUCTIONS
Beat first 6 ingredients together in bowl until smooth. Set aside. Combine
salad dressing, milk, lemon juice and dill weed in medium size bowl. Fold
in shrimp until coated. Place 1 slice of toast on each large plate with
bottom of slice facing you. Cut remaining slices in half diagonally. Place
cut edges butting up against both sides of toast on plates. Spread center
slices with lettuce. Spoon avocado mixture over lettuce leaving edges
showing. Divide shrimp over avocado. Place tomato half at top and bottom
of each plate. Garnish each with a sprig of dill. Serves 4 Typed in
MMFormat by cjhartlin.msn@attcanada.net Source: Company's Coming 30 Minute
Meals.
Posted to MM-Recipes Digest V4 #16 by cjhartlin@email.msn.com on Apr 27,
1999
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