On Aug 15, 10:58*am, Chemo the Clown > wrote:
> Slice one avocado in half and remove pit. Combine cocktail shrimp with
> cocktail sauce and add a little horseradish if you like it hotter.
> Fill avo's with shrimp mix and and sprinkle on a little pepper and
> salt.
>
> I like to put the avo's in the fridge for about an hour ahead of time.
>
> Tasty and I don't care what Andy thinks.

***Bravo dill weed...That shrimp cocktail recipe has been around for
so long I took it off one of my menus 20+ years ago ~ Later on, to
change things up a bit, we took the meat out of its skin, sliced the
avacado and "fanned it out" on the plate and topped it with Dungeness
crab leg meat with a made from scratch fresh roasted lemon vinagrette
on the side (to use as a dipping sauce for the crab legs or to drizzle
it over the "salad")...Avo's are not a very good fruit to work with in
a commercial setting in my opinion as they are very inconsistent in
both texture and discoloration of the meat from one to another...Lots
of waste, as the dish has to leave the kitchen looking perfect and its
hard to do with avos...At home no one cares, they just taste good no
matter what they look like as long as they are ripe ~ a little
discoloration is no big deal...Try again Chemo, FAILED, again!