Shrimp and Avocado Salad w/ pink sauce
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 1 large avocado
- 2 large tomatoes
- 1 head lettuce
- Miracle Whip
- tomato catsup
- lawrys season salt
- louisiana hot sauce
- 1 dozen shrimp (medium to large, boiled and peeled, do not overcook)
-
Make the pink sauce first
- 1 cup Miracle Whip
- 1⁄4 cup tomato catsup
- 1 teaspoon lawrys season salt
- 1 -5 dash louisiana hot sauce, to taste
directions
- Pink Sauce: Stir well and set into refrigerator to chill.
- Wash the avocado and split it.
- Separate with a turning motion.
- Remove the seed.
- Set aside.
- Wash and chop the tomatoes into 8 pieces each.
- Set aside.
- Wash the lettuce and pull off several large leaves.
- Finely slice some of the lettuce.
- Make a bed of the lettuce leaves.
- Add an avocado half to one end of the platter.
- Put the shrimp with the head end down in the avocado half.
- Allow the shrimp tails to hang over the sides of the avocado.
- Add some of the shredded lettuce to the other end of the platter.
- Arrange the tomatoes in a circle on the shredded lettuce.
- Cover the shrimp and Avocado with the pink sauce and add some over the lettuce and tomato salad.
- Serve.
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RECIPE SUBMITTED BY
LR Beckwith
Houston, Texas
I am an oil field worker. I have traveled all over the world throughout my career. I have collected recipes from all over. My wife is an excellent cook who enjoys my cooking which is my hobby. She has cooked everything from Black Bear in Alaska to baked spotted grouper in Qatar. She is also an excellent cajun cook. We are living in China at present.I was born and raised in Louisiana and later moved to Houston, Texas.
I met and married my beautiful wife there. She was my only ever sweetheart. LR Beckwith