Shrimp And Avocado Salad Recipe
Ingredients
| Wine vinegar | 1 Cup (16 tbs) | |
| Water | 1⁄3 Cup (5.33 tbs) | |
| Lemon juice | 1⁄2 Cup (8 tbs) | |
| Salad oil | 1 Cup (16 tbs) | |
| Chopped parsley | 1⁄4 Cup (4 tbs) | |
| Garlic | 2 Clove (10 gm), minced | |
| Salt | 1 Tablespoon | |
| Freshly ground black pepper | 1⁄4 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Thyme | 1 Teaspoon, crushed | |
| Oregano | 1 Teaspoon, crushed | |
| Large cooked shrimp | 2 Pound, peeled, and deveined | |
| Onions | 3 Small, sliced | |
| Chopped green pepper | 1⁄3 Cup (5.33 tbs) | |
| Ripe avocados | 2 , peeled and sliced |
Directions
For marinade, combine vinegar, water, lemon juice, oil, parsley, and garlic in a bowl or a screw-top jar.
Add a mixture of salt, pepper, sugar, dry mustard, thyme, and oregano; blend thoroughly.
Put shrimp, onions, and green pepper into a large shallow dish.
Pour marinade over all, cover, and refrigerate 8 hours or overnight.
About 1 hour before serving, put avocado slices into a bowl.
Pour enough marinade from shrimp over the avocado to cover completely.
Add a mixture of salt, pepper, sugar, dry mustard, thyme, and oregano; blend thoroughly.
Put shrimp, onions, and green pepper into a large shallow dish.
Pour marinade over all, cover, and refrigerate 8 hours or overnight.
About 1 hour before serving, put avocado slices into a bowl.
Pour enough marinade from shrimp over the avocado to cover completely.
Chef
