Avocado and Shrimp Appetizer - this is not a recipe I created. I had this at the home of a friend back in 1980, and asked if I could copy it. It was created by the boyfriend of a co-worker at the daycare where I worked for 3 years in Vancouver.
What you need, per person: 1/2 an avocado, about 3 Tbs of cooked shrimp, about 2-3 Tbs of alfalfa sprouts, and 1 1/2 tsp of Italian salad dressing.
What you do: About 3-4 hours before serving time, place all the shrimp into a glass bowl. Pour the dressing over the shrimp, and stir. Place in the fridge, and allow to marinate. About 10 minutes before serving time, slice the avocados in half. Rub cut sides with the dressing, or with lemon juice. Place each avocado half on a small serving plate. Fill the cavity with shrimp, and top with the sprouts. Drizzle a little dressing from the bowl over the top, and serve.
You can peel the avocado, or leave in the peels.
Enjoy.
