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|
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.