Lynn from Fargo > wrote in news:3247d120-0b2c-4bd1-92a7-
:

> Shrimp "Cocktail" with Spicy Horseradish Salsa. The one I made was
> served in a cocktail glass: Shrimp, cubed avocado, a little diced
> celery and some minced red/yellow/orange/green bell peppers and some
> sliced scallions all squirted with a little lemon (so the avocados
> don't brown) and the salsa was either spooned on or passed. I really
> love horseradish, but your favorite salsa (green? red? hot? mild?
> chipotle?) would be fine.
> Lynn in Fargo
> Eats avocados with a spoon when the ones in the store look good and I
> can afford them.


Lynn,

That stirs up ideas of a "'Phargo' Shrimpsteak."

Saute 1/2 pound of small or bay shrimp in vegetable oil, combine with a
few tablespoons of medium diced sauted onions, a sprinkle of minced
garlic. Gather up on the grill to line up to fit a 10" hoagie roll, drop
a half diced avocado on top of that, cover with a 80% split open soft
Amoroso roll, press down while bunching it to pack it tightly together,
deftly spatula turn it on it's back in your hand, place on butcher's
paper and add a good swipe of spicy creamy horseradish sauce (think
"Cheez-Whiz"), wrap it up and serve for $10. "NEXT?"

Best,

Andy