Shrimp Salad On The Half Shell Recipe
Ingredients
| Water | 9 Cup (144 tbs) | |
| Unpeeled shrimp | 3 Pound, uncooked | |
| Sliced green onion | 2 Tablespoon (Green Onion With Tops) | |
| Diced celery | 2 Tablespoon | |
| Vegetable oil | 1⁄3 Cup (5.33 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Minced parsley | 1 1⁄2 Teaspoon | |
| Garlic | 1 Clove (5 gm), crushed | |
| Dry mustard | 1⁄4 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1 Dash | |
| Avocados | 2 Medium | |
| Lemon juice | 1 Teaspoon | |
| Bibb lettuce | 4 |
Nutrition Facts
Serving size
Calories 837 Calories from Fat 436
% Daily Value*
Total Fat 51 g77.9%
Saturated Fat 7.3 g36.6%
Trans Fat 0 g
Cholesterol 517.1 mg172.4%
Sodium 774.6 mg32.3%
Total Carbohydrates 24 g8.1%
Dietary Fiber 14.2 g56.8%
Sugars 3.3 g
Protein 75 g150.5%
Vitamin A 135.3% Vitamin C 71.4%
Calcium 26.9% Iron 63.9%
*Based on a 2000 Calorie diet
Directions
Drain well, rinse with cold water.
Allow shrimp to chill thoroughly.
Peel and de-vein shrimp.
Combine shrimp, green onions, and celery in a medium bowl, set aside.
Combine oil, lemon juice, minced parsley, garlic, dry mustard, salt, and pepper in a jar.
Cover tightly, and shake vigorously.
Pour lemon mixture over shrimp mixture, stirring well.
Cover and chill at least 2 hours, stirring shrimp occasionally.
Cut avocados in half lengthwise, remove seeds.
Brush avocado halves with lemon juice, and fill with shrimp mixture.
To serve, arrange avocado halves on lettuce leaves.
Chef
