Avocado with Shrimp Remoulade



INGREDIENTS:

1/4 c  Tarragon vinegar

2 tb Horseradish mustard

1 tb Catsup

1 1/2 ts Paprika

1/2 ts salt

1/4 ts Cayenne pepper

1/2 c  Salad oil

1/4 c  minced celery

1/4 c  minced green onions

2 lb Shrimp, cooked and peeled

4 md Avocados

DIRECTIONS:

1. 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, sliced beets and hard-cooked eggs. This is a
good luncheon dish and also can be served with
toothpicks as an appetizer.



Avocado with Shrimp Remoulade