On Wed, 18 Nov 2009 10:12:03 -0800 (PST), aem >
wrote:

>Avocados were only 3 for a dollar the other day. Waiting for them to
>ripen I've been considering what to do and conceived the notion of
>filling avocado halves with shrimp salad. I've made shrimp salad
>before but it lacked pizazz so I thought I'd see if anyone has a
>version that would go well with/in avocado. I'm thinking of something
>that can just be served with just a squeeze of lemon or lime.....Any
>proven recipes out there? -aem

This is more complicated than stuffing an avocado and squeezing lime
over it (or in my case drizzling Italian dressing on it).

Southwestern Shrimp Salad

Yield: 4 Servings
Dressing

4 green onions; chopped
1 c fresh cilantro; chopped
1 c fresh lime (or lemon) juice
2 t olive oil
1 t sugar
1 jalapeno chili; chopped
1 t salt
Salad

1 1/2 c frozen corn; thawed
1 can (15 oz.) black beans; rinsed
1 avocado; peeled, diced
1 red bell pepper; diced
3/4 c red onion; diced
1 1/4 lb medium sized cooked shrimp; peeled and deveined
1 head of red leaf lettuce, washed

Blend dressing ingredients in blender or food processor until smooth.

Combine corn, black beans, zucchini, avocado, red pepper and red onion
in large bowl. Reserve a few shrimp for garnish. Cut the remaining
shrimp crosswise into 1/2 inch thick rounds, add to the corn mixture.
Toss salad with dressing. Cover and refrigerate for at least 1 hour.

Place whole or torn lettuce leaves on a large dish. Top with salad.
Garnish with whole shrimp, cilantro sprigs and lime wedges.

Recipe inspired by: Gourmet Magazine


--
I love cooking with wine.
Sometimes I even put it in the food.