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Shrimp And Avocado Vinaigrette Recipe
|Avocados||2 Medium, cut in half and pitted|
|Cooked shrimp||1 Pound, shelled and cleaned|
|Fresh ground black pepper||1 Dash|
|Garlic powder||1⁄8 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Wine vinegar||2 Tablespoon|
|Grated onion||1 Tablespoon|
Serving size: Complete recipe
Calories 1629 Calories from Fat 1108
% Daily Value*
Total Fat 129 g198.9%
Saturated Fat 13.2 g66.1%
Trans Fat 1 g
Cholesterol 0 mg
Sodium 522.8 mg21.8%
Total Carbohydrates 45 g14.9%
Dietary Fiber 33.9 g135.7%
Sugars 4.1 g
Protein 80 g159.4%
Vitamin A 14.6% Vitamin C 85.7%
Calcium 6.8% Iron 16.9%
*Based on a 2000 Calorie diet
Scoop out the pulp of the avocados and cut up coarsely.
Save the shells.
Chop the shrimp coarsely and combine with the avocados.
Shake together vigorously the salt, pepper, garlic powder, mustard, oil, vinegar, and onion.
Pour over the shrimp-avocado mixture and blend well but carefully.
Chill at least 1 hour.
Pour the salad into the avocado shells and serve.