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Shrimp And Avocado Salad

Charles.Durand's picture
  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

For marinade, combine vinegar, water, lemon juice, oil, parsley, and garlic in a bowl or a screw-top jar.
Add a mixture of salt, pepper, sugar, dry mustard, thyme, and oregano; blend thoroughly.
Put shrimp, onions, and green pepper into a large shallow dish.
Pour marinade over all, cover, and refrigerate 8 hours or overnight.
About 1 hour before serving, put avocado slices into a bowl.
Pour enough marinade from shrimp over the avocado to cover completely.

Recipe Summary

Difficulty Level: 
Side Dish

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