Shrimp and Avocado Salad
1 pound cleaned, peeled shrimp (30-60 count)
1 large lime, juiced and zested
Salt & Pepper
2 tablespoons Tabasco or favorite hot sauce
1 teaspoon sugar
2/3 cup sour cream
3 medium tomatoes, peeled, seeded and chopped
1 firm but ripe avocado, cut in ½” chunks
2 Boston lettuces, rinsed, dried and separated into leaves
Fresh Basil leaves and thin strips green pepper for garnish
Marinate cooked shrimp in lime juice, zest and S&P, in fridge overnight.
Mix together Tabasco, sugar and sour cream, in fridge overnight.
In the morning, mix together shrimp, tomatoes and dressing, chill.
Line 4 chilled plates with lettuce leaves, spoon on shrimp mixture, top with avocado, basil and green peppers.