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Shrimp Salad On The Half Shell

southern.chef's picture
Ingredients
  Water 9 Cup (144 tbs)
  Unpeeled shrimp 3 Pound, uncooked
  Sliced green onion 2 Tablespoon (Green Onion With Tops)
  Diced celery 2 Tablespoon
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Lemon juice 3 Tablespoon
  Minced parsley 1 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Dry mustard 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Avocados 2 Medium
  Lemon juice 1 Teaspoon
  Bibb lettuce 4
Directions

Bring water to a boil, add unpeeled shrimp, and cook 3 to 5 minutes.
Drain well, rinse with cold water.
Allow shrimp to chill thoroughly.
Peel and de-vein shrimp.
Combine shrimp, green onions, and celery in a medium bowl, set aside.
Combine oil, lemon juice, minced parsley, garlic, dry mustard, salt, and pepper in a jar.
Cover tightly, and shake vigorously.
Pour lemon mixture over shrimp mixture, stirring well.
Cover and chill at least 2 hours, stirring shrimp occasionally.
Cut avocados in half lengthwise, remove seeds.
Brush avocado halves with lemon juice, and fill with shrimp mixture.
To serve, arrange avocado halves on lettuce leaves.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
4

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