Lynn's Avocado Shrimp Pequin
1 lb shrimp, see note
2 x ribs celery, strings removed, chopped
4 x green onions, chopped
FOR THE DRESSING
1 tsp chopped fresh chives
1 tbs chopped fresh parsley
1 1/2 tsp crushed pequin chili
2 tsp white wine vinegar
2 tbs olive oil
1 1/2 cup chopped raw cashews
1 1/2 tsp freshly ground black pepper
3 lrg avocados
Lemon juice
GARNISH
parsley sprigs
Method :
NOTE: cooked, peeled, deveined, each shrimp cut into 3 or 4 pieces, covered and
chilled in the refrigerator for 1 hour.
Place the cold shrimp with the celery and onions in a medium-size mixing bowl.
Mix together the chives, parsley, chile, vinegar, and oil and stir.
Pour the vinegar and oil mixture over the shrimp mixture, add the cashews and
pepper, and lightly toss.
Cut the avocados in half, peel, and remove the pits and sprinkle a little lemon
juice over them. Spoon the shrimp mixture into the center of each avocado half,
garnish with parsley, and serve at once.
Logic and sermons never convince,
The damp of the night drives deeper into my soul.
- Walt Whitman