This is one of many recipes I got after mother passed away, and one that is made often during summer. Would make a nice holiday salad too.
Ingredients
- 1/4 cup white wine vinegar
- 1/4 grapeseed oil
- 3 cloves garlic, minced
- 1/2 lb. medium shrimp, cooked, peeled, and de-veined
- 2 ripe avocados
- Lettuce (butter or red leaf lettuce)
- 2 Tbsp. chopped roasted walnuts or pistachios
- 1 Tbsp. chopped cilantro
- Lemon slices
Directions
Combine oil, vinegar, and garlic in a bowl. Cut shrimp into 1/2-inch pieces and add to oil mixture. Arrange leaves of lettuce on individual plates.
Cut avocados in half and remove pits. Remove some of the avocado around the pit area and mix in with the shrimp. With a spoon, carefully scoop out avocado halves from their skins in one piece. Place avocado half on plate with lettuce.
Spoon shrimp mixture onto avocado. Sprinkle with walnuts and cilantro. Serve with lemon slices for garnish.
By Connie from Cotter, AR
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