Avocado and Shrimp Salad
|Olive oil||3 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Fresh shrimp||1 Pound, cooked, shelled, deveined and cubed|
|Mayonnaise||1 Cup (16 tbs)|
|Chili sauce||2 Tablespoon|
|Garlic clove||1 Large, crushed|
|Hot pepper sauce||To Taste|
|Freshly ground pepper||To Taste|
|Ripe avocado||1 Large|
|Lemon||1⁄2 , juiced|
|Finely minced dill||2 Tablespoon|
|Finely minced chives||2 Tablespoon (fresh)|
|Dill sprigs||2 (for garnish)|
|Lemon wedges||4 (for garnish)|
|Avocado slices||4 (for garnish)|
Whisk together first 3 ingredients until well blended.
Add to shrimp, toss thoroughly, cover and marinate.
Meanwhile, whisk mayonnaise, chili sauce, garlic, hot pepper sauce, salt and pepper until smooth.
Peel, pit and cube avocado.
Sprinkle with lemon juice.
Add cubed avocado, dill and chives and toss lightly.
Fold in enough mayonnaise mixture to coat lightly Taste and adjust seasoning.
Cover and chill until ready to serve.
Divide salad among chilled plates and garnish with dill sprigs, lemon wedges and avocado slices.