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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 2 Tbsp. White wine vinegar -- Preferably French
- 1 tsp Dijon mustard
- 1 lb Cooked shrimp -- deveined Shelled Cubed
- 1 c. Mayonnaise
- 2 Tbsp. Chili sauce
- 1 lrg Garlic clove -- chopped Warm pepper sauce Salt Pepper -- freshly grnd
- 1 lrg Avocado -- ripe
- 1/2 x Lemon juice
- 2 Tbsp. Fresh dill -- finely chopped
- 2 Tbsp. Fresh chives -- finely Chopped Dill weed sprigs -- garnish Lemon wedges -- garnish Avocado slices -- garnish
Direcciones
- Whisk together first 3 ingregients till will blended. Add in to shrimp, toss thoroughly, cover and marinate.
- Meanwhile, whisk mayonaise, chili sauce, garlic, warm pepper sauce, salt and pepper till smooth. Set aside.
- Peel, pit, and cube avocado. Sprinkle with lemon juice.
- Drain shrimp. Add in cubed avocado, dill and chives and toss lightly. Fold inenough mayonnaise mix to coat lightly. Taste and adjust seasonings.
- Cover and refrigeratetill ready to serve.
- Divide salad among chilled plates and garnish with dill sprigs, lemon wedges and avocado slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 451g | |
| Recipe makes 2 servings | |
| Calories 1330 | |
| Calories from Fat 1104 | 83% |
| Total Fat 124.69g | 156% |
| Saturated Fat 17.52g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 1039mg | 43% |
| Potassium 733mg | 21% |
| Total Carbs 8.31g | 2% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.14g | 1% |
| Protein 47.52g | 76% |
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