Shrimp Avocado Boats Recipe




 Shrimp3 Cup (48 tbs), peeled and halved lengthwise (Green Colored)
 Salt To Taste
 Fresh lemon juice2 Tablespoon
 Worcestershire sauce1 Dash (Original)
 Butter/Margarine2 Tablespoon
 Dry white wine2 Cup (32 tbs)
 Corn oil1⁄2 Cup (8 tbs)
 White vinegar1⁄4 Cup (4 tbs)
 Sugar1 Tablespoon
 Brandy1 1⁄2 Tablespoon
 Apples1 1⁄2 , peeled, quartered and thinly sliced
 Cucumbers1 1⁄2 , peeled, seeded and thinly sliced
 Ripe california avocados6 , halved (Whole)
 Pepper To Taste

Nutrition Facts

Serving size

Calories 310 Calories from Fat 199

% Daily Value*

Total Fat 23 g35.6%

Saturated Fat 3.7 g18.4%

Trans Fat 0 g

Cholesterol 54.1 mg

Sodium 89.3 mg3.7%

Total Carbohydrates 12 g4.1%

Dietary Fiber 5.4 g21.5%

Sugars 4.2 g

Protein 8 g16.3%

Vitamin A 5.1% Vitamin C 15.7%

Calcium 3.4% Iron 7.7%

*Based on a 2000 Calorie diet


Marinate shrimp with salt, lemon juice and Worcestershire sauce.
Poach quickly in butter and white wine.
Do not overcook. (Shrimp are done when they begin to turn pink)
Remove from heat; cool.
Mix together oil, vinegar, sugar and brandy.
Add shrimp and poaching juice to oil-vinegar mixture.
Add apples and cucumbers; marinate 20 minutes or longer.
Scrape three-fourths of the avocado flesh out of skins; mash into a puree.
Mix pureed avocado with shrimp at the last minute.
Taste to correct seasoning, adding more salt and some pepper, if necessary.
Spoon mixture into avocado shells.
Serve as first or main course.
Salad is unusual but tasty. Can be made in advance.
Serve with biscuits or bread sticks for a summer meal-in-one.