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Shrimp And Avocado Salad

Ingredients
  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
  Salt 1 Tablespoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Sugar 1 Tablespoon
  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
  Lettuce 1
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Dish: 
Dressing, Salad
Ingredient: 
Shrimp
Interest: 
Party
Preparation Time: 
20 Minutes
Servings: 
6

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