"Shrimp and Avocado Salad"
Deliciously Different !
24 large to jumbo shrimp
3/4 cup mayonnaise
1 tsp Worcestershire sauce
1/4 cup ketchup
Peel and de-vein shrimp.
Bring a quart of salted water to a rapid boil. Add shrimp and remove them once
water begins to boil rapidly again. Cool under running water.
Cut avocados in half and remove seed. Peel skin off and cut a small slice from
the bottom so that the half avocado will stand upright. Dress avocados with olive oil, vinegar, salt and pepper to taste. Mix mayonnaise, ketchup and Worcestershire sauce and pour over shrimps. Fill avocado halves. Cover with plastic wrap and let cool in refrigerator for a few minutes.
Garnish with olive and sweet pimentos . Serve over a bed of cold lettuce.
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