Ingredients
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1 1/2 tablespoons mayonnaise
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1 teaspoon rice vinegar
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1 1/2 teaspoons parsley, chopped
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1/8 teaspoon dill weed
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1/16 teaspoon salt (to taste)
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1/16 teaspoon onion powder
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1/8 teaspoon black pepper
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4 ounces shrimp, cooked and chopped into 1/4 inch pieces
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1 tablespoon green olives, sliced
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2 tablespoons celery, minced
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1/4 teaspoon paprika
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bibb lettuce
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1 teaspoon green onion, optional and minced
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2 avocados
Instructions
- Using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth.
- Mix in the shrimp, olives, celery, and onion.
- Allow salad to marinate at least 1 hour.
- Shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact.
- Cut a small sliver of avocado off each half so that it will lie flatter on serving plate.
- Carefully remove several tablespoons of pulp, cut into bite size pieces, and RESERVE 4 tablespoons of pulp for garnish.
- Mix majority of pulp with shrimp mixture.
- Lay one piece of Bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves.
- Sprinkle paprika on.
- Garnish by dividing RESERVED pulp between portions.