Shrimp, Tomato and Olive Stuffed Avocado Vinaigrette

Recipe Ingredients

8 oz	227g	Baby shrimp, cleaned, cooked
2 oz	56g	Tomatoes, diced (medium)
4 oz	113g	Haas avocados, sliced in half, (medium) pit removed, skin intact
1/4 cup	59ml	Black olives, sliced
		Romaine lettuce
		Vinaigrette:
1/4 cup	59ml	Red wine vinegar
2 tablespoons	30ml	Dijon mustard
1 tablespoon	15ml	Fresh chives - finely chopped
2 tablespoons	30ml	Shallots - minced
1/2 cup	118ml	Extra-virgin olive oil
1		Salt and pepper

Recipe Instructions

Slice avocados in half lengthwise, separate halves and remove the pit. Leave the skin intact.

In a mixing bowl, add the cooked baby shrimp and the other ingredients and mix well. Refrigerate at lease one hour.

Just before serving, place each avocado on a lettuce leaf. Give the shrimp and other ingredients another good mixing to distribute the vinaigrette.

Fill the pit cavity of the avocado with the shrimp, tomato and olive mixture.

Serve two halves to each person.

Note: My wife and I had this dish as an appetizer in a tiny restaurant on the Left Bank in Paris.

Source:
Bill Wight

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.