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.