Shrimp Salad In Avocado Halves
|Medium shrimp||1 Pound|
|Water||1 Cup (16 tbs)|
|Celery stalk||1 Large, diced|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|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.