Author Notes
A spicy shrimp salad offset with cool creamy avocado. —Kshannon5
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Ingredients
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1 cup
Mayonnaise (no Miracle Whip!)
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1/2 cup
Dijon mustard
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1
shallot, cut in small dice
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2
garlic cloves minced
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1 teaspoon
White Wine vinegar
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1 tablespoon
Lemon Juice (fresh squeezed if you have it)
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a few splashes
Tabasco, or to taste
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1/2 teaspoon
Sweet paprika
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2-3 tablespoons
Horseradish, or to taste
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2 teaspoons
fresh parsley, minced (1 tsp dried if in a pinch)
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1-1.5 pounds
Cooked salad shrimp (or larger), deveined
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2
Avocadoes, cut in half and pitted
Directions
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Mix first ten ingredients together. Add sauce to shrimp until covered, adding as necessary. (You want it a little extra saucy).
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Cover and chill until needed (can be made one day ahead).
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When ready to serve, take shrimp from fridge while preparing avocadoes.
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Cut avocadoes in half and remove pit. Lay one avocado half on plate, and spoon shrimp mixture into the hole.
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Serve with any extra shrimp to pass if people want to top off their avocadoes as they spoon their way through them!
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