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AVOCADO AND SHRIMP COCKTAIL

  • 2 avocados
  • Fresh lemon slices
  • 1-1/2 cups cooked, peeled baby shrimp
  • 3 tablespoons mayonnaise
  • 1 tablespoon heavy cream
  • Dash Tabasco
  • Dash white Worcestershire sauce
  • Salt and pepper to taste
  • Paprika
  • Cucumber and lemon slice for garnish.
1. Halve avocados, remove stones, rub surface with lemon slice.

2. Combine mayonnaise, cream, Tabasco, white Worcestershire sauce,
salt and pepper.

3. Fold in cooled shrimp: spoon into avocados: sprinkle with paprika and chill.

4. Garnish with cucumber and lemon slices. Serve chilled on a bed of lettuce.

                         Serves 4