Shrimp Salad On The Half Shell
|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|
|Lemon juice||1 Teaspoon|
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.