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Prep Time: 10 Minutes Cook Time: 720 Minutes |
Ready In: 730 Minutes Servings: 6 |
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Adapted from Pingry Cooks, submitted by Dorothy Walters. I just got the cookbook from the library book sale and I am posting the recipes that interest me. Not sure how authentic this is but it sure sounds good. Overnight marination is best. Ingredients:
1 teaspoon yellow mustard |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
1/2 teaspoon garlic powder |
3 tablespoons wine vinegar |
1 small onion, minced |
1/3 cup olive oil |
1 tablespoon lemon juice |
1/2 lb shrimp, cooked, split down the middle lengthwise |
1 (14 ounce) can hearts of palm, drained, chopped |
3 avocados, halved and pitted when ready to fill |
Directions:
1. Mix all the ingredients except the avocados.
2. Marinate overnight in the refrigerator and then prepare the avocados just prior to filling.
3. Fill the avocados with the shrimp mixture and serve.
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