Bacon Shrimp And Avocado Recipe
Bacon Shrimp And Avocado was something I thought of, at the last moment. But after tasting this Bacon Shrimp And Avocado dish, I praised myself for it. Good one!
Ingredients
| 1 16-ounce package frozen shelled and deveined shrimp | ||
| Dry sherry | 2 Tablespoon | |
| 1/2 8-ounce package sliced bacon, diced | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Cider vinegar | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| 1 10-ounce bag spinach | ||
| 2 medium-sized avocados | ||
| 1 4-ounce jar whole pimentos, drained and diced | ||
Directions
1. Cook frozen shrimp as label directs but add dry sherry to cooking water; drain. Cover and refrigerate shrimp while preparing rest of salad.
2. In 2-quart saucepan over medium-low heat, cook bacon until brown. With slotted spoon, remove bacon to paper towels to drain.
3. In small bowl, beat mayonnaise, vinegar, water, lemon juice, sugar, and ground red pepper until smooth.
4. Line large platter with spinach. Cut each avocado in half; discard seed. Peel and cut avocados into thin slices. Arrange avocados and shrimp on spinach; sprinkle with pimento and bacon.
2. In 2-quart saucepan over medium-low heat, cook bacon until brown. With slotted spoon, remove bacon to paper towels to drain.
3. In small bowl, beat mayonnaise, vinegar, water, lemon juice, sugar, and ground red pepper until smooth.
4. Line large platter with spinach. Cut each avocado in half; discard seed. Peel and cut avocados into thin slices. Arrange avocados and shrimp on spinach; sprinkle with pimento and bacon.
Chef
