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Shrimp Salad In Avocado Halves

Western.Chefs's picture
The avocado halves and shrimp blended in a great way in this Shrimp Salad In Avocado Halves. Shrimp Salad In Avocado Halves also had a nice and unique taste, the one my kids and I love. Make sure you do not miss it!
  Eggs 2
  Medium shrimp 1 Pound
  Water 1 Cup (16 tbs)
  Celery stalk 1 Large, diced
  Mayonnaise 1⁄2 Cup (8 tbs)
  Milk 1 Tablespoon
  Lemon juice 1 Tablespoon
  Paprika 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Lettuce leaves 4
  Medium 2 Medium
  Tomato 1 Medium, cut into 8 wedges

1. In small saucepan, hard-cook eggs. Mean while, shell and devein shrimp. In 2-quart saucepan over high heat, heat 2 inches water to boiling. Add shrimp; heat to boiling. Reduce heat to low; cook shrimp 1 minute or until tender; drain. Place shrimp in large bowl.
2. Remove shells from hard-cooked eggs. Dice eggs; place in bowl with shrimp. Gently stir in celery, mayonnaise, milk, lemon juice, paprika, and salt until blended.
3. Line four chilled salad plates with lettuce leaves. Cut each avocado lengthwise in half; remove seed and peel. Place 1 avocado half on each plate. Spoon shrimp mixture into avocado halves. Arrange 2 tomato wedges alongside each serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1633 Calories from Fat 952

% Daily Value*

Total Fat 106 g162.9%

Saturated Fat 13 g65.1%

Trans Fat 0 g

Cholesterol 1192.5 mg397.5%

Sodium 2383 mg99.3%

Total Carbohydrates 55 g18.3%

Dietary Fiber 11 g44.1%

Sugars 24.4 g

Protein 112 g224.5%

Vitamin A 138.4% Vitamin C 121.7%

Calcium 45.9% Iron 83.5%

*Based on a 2000 Calorie diet


Shrimp Salad In Avocado Halves Recipe