Avocado With Shrimp Remoulade
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Horseradish mustard||2 Tablespoon|
|Paprika||1 1⁄2 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Celery||1⁄4 Cup (4 tbs), minced|
|Green onions and tops||1⁄4 Cup (4 tbs), minced|
|Shrimp||2 Pound, cleaned and cooked|
In a small bowl, combine vinegar, horseradish mustard, catsup, paprika, cayenne and salt.
Slowly add oil, beating constantly.
Stir in celery and onions.
Pour sauce over shrimp; marinate in refrigerator about 5 hours.
Halve and peel avocados.
Lift shrimp out of sauce and arrange 5-6 shrimp on each avocado half.
Can also be served with carrot strips, hard-boiled egg halves, asparagus spears on lettuce leaves for luncheon meal.