Bacon Shrimp And Avocado
|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|
|Lemon juice||1 Tablespoon|
|Ground red pepper||1⁄8 Teaspoon|
|Spinach||10 Ounce (1 Bag)|
|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.
Serving size: Complete recipe
Calories 2214 Calories from Fat 1555
% Daily Value*
Total Fat 178 g274.2%
Saturated Fat 23.6 g117.8%
Trans Fat 0 g
Cholesterol 1268.6 mg422.9%
Sodium 4527.5 mg188.6%
Total Carbohydrates 64 g21.4%
Dietary Fiber 35.9 g143.7%
Sugars 17.6 g
Protein 99 g198.4%
Vitamin A 78.6% Vitamin C 255.9%
Calcium 39.2% Iron 41.8%
*Based on a 2000 Calorie diet