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Chef Larry

Avocado Shrimp Salad

Chef Larry's Recipe

POSTED: 3:41 pm PDT August 1, 2006
UPDATED: 3:42 pm PDT August 1, 2006

Yield: 4 servings

Ingredients:

  • 2 each Avocados, ripe, halved, shell and seed removed
  • 12 oz. Shrimp, cooked and diced
  • 1/3 cup Celery, finely diced
  • 1/4 cup Onion, finely diced
  • 1/2 tsp. Fresh dill, minced
  • For the dressing:

  • 1/2 cup Mayonnaise
  • 2 tsp. Whole grain mustard
  • 2 -3 dashes Worcestershire Sauce
  • squeeze Fresh lemon or lime juice
  • 1 tsp. Sugar
  • to season Salt
  • to season Fresh ground black pepper
  • 12 each Tomato slices, thin
  • 12 each Asparagus, cooked
  • to garnish Scallion, minced
  • Method:

    Prepare dressing by combining mayonnaise, whole grain mustard, Worcestershire sauce, lemon juice and sugar, Mix well. Place shrimp, celery, onion and dill in a bowl and add enough dressing to lightly coat ingredients. Mix well and adjust seasoning. Arrange tomato slices and asparagus spears on serving plates. Place avocado halves in the center and top with shrimp mixture. Garnish with minced scallions and serve.

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