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Bacon Shrimp And Avocado

Western.Chefs's picture
Bacon Shrimp And Avocado was something I thought of, at the last moment. But after tasting this Bacon Shrimp And Avocado dish, I praised myself for it. Good one!
  Frozen shelled deveined shrimp 16 Ounce (1 Package)
  Dry sherry 2 Tablespoon
  Sliced bacon 4 Ounce, diced (Half Of 8 Ounce Packages)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Cider vinegar 2 Tablespoon
  Water 2 Tablespoon
  Lemon juice 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Spinach 10 Ounce (1 Bag)
  Avocados 2 Medium
  Whole pimientos 4 Ounce, drained and diced (1 Jar)

1. Cook frozen shrimp as label directs but add dry sherry to cooking water; drain. Cover and refrigerate shrimp while preparing rest of salad.
2. In 2-quart saucepan over medium-low heat, cook bacon until brown. With slotted spoon, remove bacon to paper towels to drain.
3. In small bowl, beat mayonnaise, vinegar, water, lemon juice, sugar, and ground red pepper until smooth.
4. Line large platter with spinach. Cut each avocado in half; discard seed. Peel and cut avocados into thin slices. Arrange avocados and shrimp on spinach; sprinkle with pimento and bacon.

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