Prawn and Avocado Salad

Prawn and Avocado Salad
24 large Prawns/Shrimp
2 Avocados sliced
2 Tablespoons chopped chives
6 leaves of Boston or Butter Lettuce

1 cup of Mayonnaise (homemade or Hellmans is best)
2 tablespoons lemon juice
1 small fresh red chili, finely chopped
1 clove of minced garlic
(Note: Sometimes I use just hot red pepper flakes and sometimes I roast a fresh red
pepper, finely chop and add to the dressing along with the hot red pepper flakes)

Peel and devein shrimp, leaving on tail shell. Cook. Cool and refrigerate. Make dressing by mixing all of the ingredients together. To serve, place one leaf of lettuce on each plate. Place the shrimp on plate and place one slice of avocado between each shrimp. Drizzle with dressing and sprinkle with chopped chives.

Source: Australian Women’s Weekly Light and Luscious Summertime Cookbook (1994).

2 Comments Add yours

  1. Unknown says:

    We had your recipe for Prawn(substituted fresh Gulf Shrimp) and Avacado Salad tonight. We shared this recipe with friends that are in from out of town. Everyone loved it as a second course! Thank you Ann for sharing your knowledge of food with us! Love your collection and your blog!

  2. Unknown says:

    Hi..i appreciate the ideas and this is very nice article and have great information. Thanks for share,Click here: Prawn recipes

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