Shrimp and Avocado Salad

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PrincessFiona60

Ogress Supreme
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Jul 14, 2009
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38,955
Location
Wyoming
Serves 4

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.
 

Dawgluver

Chef Extraordinaire
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Apr 12, 2011
Messages
25,032
And these are a few of my favorite things! Keep 'em coming, Princess! Thanks!
 

Dawgluver

Chef Extraordinaire
Joined
Apr 12, 2011
Messages
25,032
PrincessFiona60 said:
All of these are handwritten so I could divide them in half. Glad you like them. I sure did!

I put a lot of my favorite handwritten recipes in My Recipe Box, which is very convenient and user friendly, except it puts in a lot of "bull" (instead of bullets) when I post recipes...
 

PrincessFiona60

Ogress Supreme
Moderator Emeritus
Joined
Jul 14, 2009
Messages
38,955
Location
Wyoming
This recipe sounds like it would make a delicious dish that is also visually beautiful. Where did you get the recipe, PF?

It was my handwriting on a yellowed piece of paper, stuck in the bookcase. I stumbled across them today and decided to put them in the computer and share the more interesting ones. I have no idea where I found this one originally.:wacko:
 
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