Shrimp and Avocado Salad
|Wine vinegar||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Salad oil||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Dry mustard||1 Teaspoon|
|Thyme||1 Teaspoon, crushed|
|Oregano||1 Teaspoon, crushed|
|Large cooked shrimp||2 Pound, peeled and deveined|
|Onions||3 Small, sliced|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Ripe avocados||2 , peeled and sliced|
1. For marinade, combine vinegar, water, lemon juice, oil, parsley and garlic in a bowl or a screwtop jar. Add a mixture of salt, pepper, sugar, dry mustard, thyme and oregano; blend thoroughly.
2. Put shrimp, onions and green pepper into a large shallow dish. Pour marinade over all, cover and refrigerate 8 hours or overnight.
3. About 1 hour before serving, put avocado slices into bowl. Pour enough marinade from shrimp over the avocado to cover completely.
4. To serve, remove avocado slices and shrimp from marinade and arrange on crisp lettuce in a large serving bowl.