Recipe - Avocado With Shrimp Remoulade

Stephen Ceideburg
One fourth cup Tarragon vinegar
2 tablespoon Horseradish mustard
1 tablespoon Catsup
1 One half teaspoon Paprika
One half teaspoon Salt
One fourth teaspoon Cayenne pepper
One half cup Salad oil
One fourth cup Minced celery
One fourth cup Minced green onions
2 pound Shrimp, cooked and peeled
4 md Avocados

In small bowl, combine vinegar, mustard, catsup, paprika, salt and pepper.
Slowly add oil, beating constantly with electric mixer. Stir in celery and
onions. Pour sauce over shrimp. Marinate 4 to 5 hours in refrigerator.
Halve and peel avocados. Lift shrimp out of sauce and arrange on each
avocado half. Pass sauce. Good served with chilled asparagus, carrot
strips, cut or sliced up beets and hardcooked eggs. This is a good luncheon dish and
also can be served with toothpicks as an appetizer. Mrs. Neel Garland.

From "River Road Recipes, II", published by The Junior League of Baton
Rouge, Inc., 1980.

Posted by Stephen Ceideburg

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