Shrimp Avocado Boats
|Shrimp||3 Cup (48 tbs), peeled and halved lengthwise (Green Colored)|
|Fresh lemon juice||2 Tablespoon|
|Worcestershire sauce||1 Dash (Original)|
|Dry white wine||2 Cup (32 tbs)|
|Corn oil||1⁄2 Cup (8 tbs)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Brandy||1 1⁄2 Tablespoon|
|Apples||1 1⁄2 , peeled, quartered and thinly sliced|
|Cucumbers||1 1⁄2 , peeled, seeded and thinly sliced|
|Ripe california avocados||6 , halved (Whole)|
Marinate shrimp with salt, lemon juice and Worcestershire sauce.
Poach quickly in butter and white wine.
Do not overcook. (Shrimp are done when they begin to turn pink)
Remove from heat; cool.
Mix together oil, vinegar, sugar and brandy.
Add shrimp and poaching juice to oil-vinegar mixture.
Add apples and cucumbers; marinate 20 minutes or longer.
Scrape three-fourths of the avocado flesh out of skins; mash into a puree.
Mix pureed avocado with shrimp at the last minute.
Taste to correct seasoning, adding more salt and some pepper, if necessary.
Spoon mixture into avocado shells.
Serve as first or main course.
Salad is unusual but tasty. Can be made in advance.
Serve with biscuits or bread sticks for a summer meal-in-one.