On Wed, 18 Nov 2009 12:31:49 -0800 (PST), aem >
wrote:

>On Nov 18, 10:43 am, Dave Smith > wrote:
>> [snip] .... When my wife ordered one in a
>> hotel restaurant near in Verdun France it was an entire avocado sliced
>> and laid in a circle around a pile of shrimp salad and a dozen peel and
>> eat shrimp on top. It was supposed to be the appetizer, but by the time
>> she finished it she was stuffed, and it was too late to cancel the steak
>> that she had ordered.
>
>I like this idea for service better than the big mound in a half
>avocado that I was envisioning. Might still limit it to half an
>avocado, sliced, but with a good-sized portion of shrimp. Speaking of
>the shrimp, should I buy a medium size instead of the usual large that
>I get for other uses? I'm now thinking small dice of celery and red
>bell pepper but still undecided about the dressing. -aem

I'd go with small shrimp myself. If you can get ramiro or ancient
peppers they are great in shrimp or crab salad.

http://www.hedonsalads.co.uk/recipes...ers/index.html

I don't have a recipe but I google crab or shrimp stuffed tomato and
just wing it with what I have on hand and what I'm in the mood for.
The salad can go on either.

Lou