| Shrimp and Avocado Salad | Salad & Dressings |
|
1 1/2 lbs.cooked baby shrimp,frozen or canned
2 avocados,peeled and diced lemon juice 3 stalks of celery,diced 1/2 lb. cherry tomatoes,halved lettuce leaves lemon slices or wedges fresh parsley,chopped |
DRESSING:
2 egg yolks 5 tbsp. lemon juice 1 1/2 tbsp. Dijon mustard 1/2 tsp. salt 1/4 tsp. cayenne pepper 1 tsp. dried tarragon 2/3 cup olive oil |
Thaw shrimp and rinse in cold water. Drain well. Peel avocado, remove pit and dice. Sprinkle with lemon juice. Dice celery and halve tomatoes. Drain lemon juice off avocados. Combine ingredients. Refrigerate.
Whisk egg yolk with lemon juice,mustard,salt,cayenne and tarragon. Slowly whisk in olive oil, a little at a time. Taste and add more lemon juice or oil, if desired. Put in a bottle and shake vigorously.
Just before serving, put lettuce leaves on salad plates. Gently combine dressing with shrimp mixture. Put on lettuce. Decorate centre with chopped parsley and garnish with lemon wedges.
Serves 8 to 10.