Dorothy's StoryThis is a quick and easy recipe that can be adjusted to your taste. Great for last minute treats and celebrations.
1 1/2 c
medium to large ripe avocado
cocktail sauce * optional
chilli sauce * optional
1 - 2 Tbsp
dijon mustard * optional
1 - 2 Tbsp
chopped cilantro * optional
1/2 - 1 c
fresh,clean & dry watercress or spring salad mix per person
tobasco or favorite hot sauce
slices of your favorite fresh bread * optional
* salt & pepper to taste
non-fat sour cream for mayonnaise
non-fat plain yogurt blended with equal amount of mayonnaise
your favorite crackers
1Clean and dry all fresh herbs and greens. Set them aside.
2Cut the avocado in half. Remove the pit. Scoop the avocado to loosen it from its skin. While in the skin, slice the avocado thinly across the width. Then cut diagonally in thin slices. Each piece should be smaller than bite size. Set aside for later.
3Rinse and drain the cooked shrimp. Set shrimp aside for later.
4In a glass mixing bowl blend mayonnaise,seasoning, herbs and dijon mustard, chilli sauce, cocktail sauce and/or hot sauce. Add salt & pepper to taste.
5Place shrimp on paper towel to and pat dry. When dry, add the shrimp to the sauce blend.
6Add avocado chunks to shrimp and sauce.
7Blend gently by turning with a rubber spatula or wooden spoon. Cover and chill for at least 20 minutes.
8Uncover and taste. Add salt and pepper to taste.
9To serve as a salad, place clean dry greens on a plate. Place a scoop of the shrimp mix on top of the green. Place your favorite dressing on the side.
10To serve as an open-faced sandwich, place slices of bread on the a plate and add scoops of shrimp mix to the top of the bread or serve on the side. Suggestion:Serve with fresh fruit or salad greens on the side.