 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
A new version of the crab classic, this shrimp salad is great for lunch or dinner. Serve it with artisanal breads like walnut, olive or roasted garlic; then complete the meal with angel food cake, whipped cream and fresh raspberries. Ingredients:
1/4 cup mayonnaise |
2 tablespoons purchased chili sauce |
1 tablespoon dijon mustard |
1 tablespoon fresh lemon juice |
1 teaspoon grated lemon peel |
4 cups mixed baby greens |
1 avocado, peeled, halved, pitted |
10 cooked peeled deveined extra-large shrimp |
1 green onion, finely chopped |
Directions:
1. Whisk mayonnaise, chili sauce, mustard, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Arrange greens on 2 plates. Top greens with 1 avocado half, rounded side down. Fill avocado cavities with shrimp. Spoon dressing over; sprinkle with green onion.
|
|