Serves 6
This elegant appetizer showcases creamy avocado and delicate shrimp. Your guests will never know it only took you a few minutes to throw together (make the shrimp salad an hour or two ahead – cut the avocados immediately before serving).
Ingredients:
1/2 lb cooked & cooled shrimp (shelled)
1T ketchup
1T mayo
1/4 of a fresh lime, juice (or to taste)
3 avocados, halved and pitted
Method:
Cut shrimp into little pieces. Behold the little nuggets of shrimp goodness.
A bit of ruby red ketchup for sweetness.
And creamy white mayo for richness.
That’s how they roll in the Ivory Coast.
A splash of lime juice pulls all the flavors together.
Sprinkle with salt and pepper and stir to combine.
Spoon into avocado halves and serve on a pretty platter to pretty people.
Preferably by the beach.
With a smile.
| Servings |
| 6 people |
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This elegant appetizer showcases creamy avocado and delicate shrimp. Your guests will never know it only took you a few minutes to throw together (make the shrimp salad an hour or two ahead – cut the avocados immediately before serving).
|
- 1/2 lb shrimp , cooked & cooled (shelled)
- 1 Tbsp ketchup
- 1 Tbsp mayo
- 1/4 lime juice (fresh)
- 3 avocados , halved and pitted
- Cut shrimp into little pieces, add kethcup and mayo. Sprinkle with salt and pepper and stir to combine.
- Spoon into avocado halves and serve.
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