Shrimp Salad in avocado, Miami Style
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 cp cooked, cleaned small shrimp
1/2 cp sliced celery
1/4 cp diced cucumber
2 tbsp sliced scallions
1 tbsp lemon juice
3 tbsp mayonnaise
salt and pepper
1 lemon, cut in quarters
1 - If shrimp are very small, leave whole
2 - Combine with vegetables.
3 - Sprinkle with lemon juice.
4 - Add mayonnaise.
5 - Toss to mix lightly.
6 - Add salt and pepper if needed.
7 - Chill in covered bowl in refrigerator.
8 - To serve, pare avocados.
9 - Cut in halves lengthwise.
10 - Remove seed.
11 - Place avocado halves on lettuce or other green.
12 - Fill with shrimp salad.
13 - Serve with lemon quarter.<> Makes 4 salads.
Crab-Meat Salad in Avocado or Lobster Salad in Avocado: Substitute
cleaned cooked crab meat or lobster for shrimp in the above recipe. Onit
scallions with crab and lobster.