More Great Recipes: Appetizer | Shellfish

Shrimp Stuffed Avocados

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Member since 2006

Serves | Prep Time | Cook Time


1/4 cup tarragon vinegar
1 tbsp horseradish
1 tbsp Dijon mustard
1 tbsp ketchup
1 tsp paprika
1/2 tsp cayenne
1/4 cup mayo
1/2 tsp salt
1/2 tsp pepper
1 tbsp minced capers
1/2 cup olive oil
1/4 cup celery
1/4 cup green onion
5 large avocados
2 lbs good quality medium/large shrimp
1 head of lettuce
Salt & pepper to taste

Boil, peel, remove tail, and de-vein shrimp. Set aside and let cool.

Slice avocados in half, remove the pit, and remove the skin.

Mix first 10 ingredients in a food processor/blender. Slowly add in the olive oil, celery, 1 avocado, and onion. Place the shrimp in a large bowl and pour mixture over shrimp.

Arrange lettuce leafs on a platter and place the avocados on the lettuce- cut side up. Fill the pit hole of each avocado with a few shrimp and pour 2 tablespoons of the sauce over shrimp. Add salt and pepper as desired. Serve cold. 8 servings.

Note: sauce can be used on other veggies as well.

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