Shrimp Stuffed Avocados
|Butter lettuce leaves||4|
|Tangy dressing||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Medium shrimp||1 1⁄2 Pound, cooked, shelled and deveined, if needed and chilled|
|Cooked asparagus spears||1 Pound, cooled|
|Canned pickled beets||8 Ounce, drained|
|Cherry tomatoes||1 1⁄2 Dozen|
Arrange lettuce leaves on 6 salad plates or on 1 large tray.
Prepare tangy dressing; set aside.
Peel, pit, and halve avocados; brush all over with lemon juice.
Place 1/2 avocado on each plate.
Fill each half with shrimp; surround filled avocado with asparagus, beets, and tomatoes.
Pass dressing to spoon over individual servings