Avocado With Shrimp Remoulade

Recipe Ingredients

1/4 cup	59ml	Tarragon vinegar
2 tablespoons	30ml	Horseradish mustard
1 tablespoon	15ml	Catsup
1 1/2 teaspoons	7.5ml	Paprika
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1/2 cup	118ml	Salad oil
1/4 cup	27g / 1oz	Minced celery
1/4 cup	15g / 0.5oz	Minced green onions
2 lbs	908g / 32oz	Shrimp - cooked and peeled
4 lbs	1816g / 64oz	Avocados (medium)

Recipe Instructions

In small bowl, combine vinegar, mustard, catsup, paprika, salt and pepper. Slowly add oil, beating constantly with electric mixer. Stir in celery and onions. Pour sauce over shrimp.

Marinate 4 to 5 hours in refrigerator. Halve and peel avocados. Lift shrimp out of sauce and arrange on each avocado half. Pass sauce. Good served with chilled asparagus, carrot strips, sliced beets and hard-cooked eggs. This is a good luncheon dish and also can be served with toothpicks as an appetizer.

Source:
Mrs. Neel Garland

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