Shrimp and Avocado Salad Recipe

Directions

In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

Nutrition

Amount Per Serving (4 total)

Calories
341 cal
17%

Fat
29.9 g
46%

Carbs
12.7 g
4%

Based on a 2,000 calorie diet

Reviews (23)

Rate This Recipe

cdagirl

Dec. 31, 2003

"Everyone loved the salad and thought the presentation was beautiful. I halved the Worcestershir sauce and doubled the amount of shrimp, and was very pleased with the results!..." See more"

WANDA VIRDEN

Dec. 31, 2003

"I prepared this salad for a Mother's Day lunch. My brother, who is an outstanding cook and a real critic, replied to my question: "What do you think this recipe needs?". . ."Just make more of it," he..." See more replied. It's a snap to prepare and was enjoyed by everyone from ages three through 79."

SM

Feb. 16, 2006

"I was looking for a shrimp and avocado salad reminiscent of a salad i had in France, but this was the closest recipe to it, so i needed to get sold on something a little spicy. I looked at another rec..." See moreipe (Remoulade Sauce a la New Orleans) for the sauce on this site as well, and used this recipe + 1 Tbsp. Creole mustard and 1 Tbsp. lemon juice in in the sauce as the other recipe called for. The mustard and lemon juice added flavor and it was delicious, but possibly not thick enough. Try adding all the called for ingred. and then testing it with mustard and lemon juice. I also just sliced the avocados and placed the shrimp mixture on top of them for ease. Also, make sure you dry your shrimp very well."

More Reviews