Avocado and Shrimp Terrine
INGREDIENTS:
3 tb Olive oil
2 tb White wine vinegar --
Preferably French
1 ts Dijon mustard
1 lb Cooked shrimp -- deveined
Shelled
Cubed
1 c Mayonnaise
2 tb Chili sauce
1 lg Garlic clove -- minced
Hot pepper sauce
Salt
Pepper -- freshly ground
1 lg Avocado -- ripe
1/2 Lemon juice
2 tb Fresh dill -- finely minced
2 tb Fresh chives -- finely
Minced
Dill weed sprigs -- garnish
Lemon wedges -- garnish
Avocado slices -- garnish
3 tb Olive oil
2 tb White wine vinegar --
Preferably French
1 ts Dijon mustard
1 lb Cooked shrimp -- deveined
Shelled
Cubed
1 c Mayonnaise
2 tb Chili sauce
1 lg Garlic clove -- minced
Hot pepper sauce
Salt
Pepper -- freshly ground
1 lg Avocado -- ripe
1/2 Lemon juice
2 tb Fresh dill -- finely minced
2 tb Fresh chives -- finely
Minced
Dill weed sprigs -- garnish
Lemon wedges -- garnish
Avocado slices -- garnish
Whisk together first 3 ingregients until will blended. Add to shrimp, toss thoroughly, cover and marinate.
Meanwhile, whisk mayonaise, chili sauce, garlic, hot pepper sauce, salt and pepper until smooth. Set aside.
Peel, pit, and cube avocado. Sprinkle with lemon juice.
Drain shrimp. Add cubed avocado, dill and chives and toss lightly. Fold in enough mayonnaise mixture to coat lightly. Taste and adjust seasonings. Cover and chill until ready to serve.
Divide salad among chilled plates and garnish with dill sprigs, lemon wedges and avocado slices.
Meanwhile, whisk mayonaise, chili sauce, garlic, hot pepper sauce, salt and pepper until smooth. Set aside.
Peel, pit, and cube avocado. Sprinkle with lemon juice.
Drain shrimp. Add cubed avocado, dill and chives and toss lightly. Fold in enough mayonnaise mixture to coat lightly. Taste and adjust seasonings. Cover and chill until ready to serve.
Divide salad among chilled plates and garnish with dill sprigs, lemon wedges and avocado slices.