I found this recipe in a magazine many summers ago and I changed it up to suit my family's taste. The shrimp are served chilled and are so nice on a hot day when you want something cool and easy. The Creamy Buttermilk-Avocado Sauce is so good and it accents the shrimp beautifully! Blessings, Enjoy !
Bring 2 quarts of water to boil. Add shrimp and cook 3 to 4 min. or until they just turn pink . If using frozen shrimp, just thaw under warm water and boil about 30 sec. ( I use the frozen, pre cooked shrimp).
Drain shrimp and run under cool running water. Place in a small bowl.
Fill a medium bowl with ice. Place small bowl of shrimp on the ice. cover and chill 1 hr. to 24 hrs.
Squeeze lemon juice over shrimp, watch seeds ! Drizzle with hot sauce if using, add Creole seasoning (I use Emiril's ) toss to coat. Serve on a bed of mixed greens and the Creamy Buttermilk-Avocado Sauce.
In a food processor or blender Process avocado, parsley, onion and lemon juice 30 seconds or till smooth.
Season to taste with salt and pepper.
Serve with shrimp
You may store this with plastic wrap on top (make sure wrap is touching surface to prevent discoloration) in the refrigerator for up to two days.