Get a lot of flair with
little effort with these elegant shrimp and avocado cups. Iceberg
lettuce mixed into the creamy filling adds a juicy crispness
to this refreshing salad.
Shrimp-Stuffed
Avocado
- 8 ounces bay shrimp, cooked
and cleaned
1 (8-ounce) package cream cheese, softened
2 1/2 tablespoons mayonnaise
1/4 cup finely chopped iceberg lettuce
1/4 cup chopped black olives
1/8 teaspoon garlic powder
2 avocados, halved and pitted
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
- In a medium sized bowl,
combine shrimp, cream cheese, mayonnaise, lettuce, olives and
garlic powder; stir well.
- Spoon shrimp mixture into
avocado halves and sprinkle with paprika and pepper. Refrigerate
for 30 minutes before serving.
Makes 4 servings.
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