Shrimp Remoulade on the half avocado shell
Description
A spicy shrimp salad offset with cool creamy avocado.
Ingredients
- 1 cup mayonnaise (no miracle whip!)
- 1/2 cup dijon mustard
- 1 shallot, cut in small dice
- 2 garlic cloves minced
- 1 teaspoon white wine vinegar
- 1 tablespoon lemon juice (fresh squeezed if you have it)
- a few splash tabasco, or to taste
- 1/2 teaspoon sweet paprika
- 2-3 tablespoon horseradish, or to taste
- 2 teaspoon fresh parsley, minced (1 tsp dried if in a pinch)
- 1-1.5 pound cooked salad shrimp (or larger), deveined
- 2 avocadoes, cut in half and pitted
Directions
- Mix first ten ingredients together. Add sauce to shrimp until covered, adding as necessary. (You want it a little extra saucy).
- Cover and chill until needed (can be made one day ahead).
- When ready to serve, take shrimp from fridge while preparing avocadoes.
- Cut avocadoes in half and remove pit. Lay one avocado half on plate, and spoon shrimp mixture into the hole.
- Serve with any extra shrimp to pass if people want to top off their avocadoes as they spoon their way through them!
