Avocado With Shrimp Remoulade
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Horseradish mustard||2 Tablespoon|
|Paprika||1 1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Minced green onions and tops||1⁄4 Cup (4 tbs)|
|Shrimp in shells||2 Pound, cooked, peeled, and deveined (Use Fresh Or Frozen)|
Prepare Remoulade Sauce by combining vinegar, mustard, catsup, paprika, salt, and cayenne pepper in a small bowl.
Slowly add salad oil, beating mixture constantly with rotary or electric beater.
Stir in celery and onion.
Pour over shrimp.
Cover and marinate shrimp in refrigerator for 4 to 5 hours.
Line serving platter with lettuce.
At serving time halve, pit, and peel avocados; place cut side up on lettuce-lined platter.
Lift shrimp out of Remoulade Sauce and arrange 5 or 6 on each avocado half.
If desired, serve with cooked, chilled asparagus spears; cooked carrot strips; sliced, cooked, chilled beets; and sliced hard-cooked eggs.
Pass remaining Remoulade Sauce.