Shrimp And Avocado Salad
|Small cooked shrimp||1 Pound, shelled and deveined|
|Finely chopped celery||2 Tablespoon|
|Hard boiled eggs||2 , finely chopped|
|Finely chopped sweet red pepper||2 Tablespoon|
|Shallots||2 , finely chopped|
|Basic mayonnaise||1⁄4 Cup (4 tbs)|
|Curry powder||1⁄4 Teaspoon|
|Freshly ground black pepper||1|
Wash and dry lettuce leaves and set them on 4 individual plates.
Combine shrimp, celery, eggs, red pepper and shallots.
In a separate bowl, combine mayonnaise and curry powder.
Pour over shrimp mixture and toss to coat.
Spoon mixture on lettuce leaves.
Peel avocados and cut in half.
Place avocados cut-side down on a chopping board and slice into thin slices.
Allowing half an avocado per salad portion, lay slices beside the shrimp mixture.
Sprinkle avocado with lemon juice and plenty of freshly ground black pepper.