James's
Avocado & Shrimp Remoulade Sauce
1/4 c Tarragon vinegar
2 tb Horseradish mustard Hot Horseradish MustardMT9
1 tb Catsup
1 1/2 tsp Paprika
1/2 tsp Salt
1/4 tsp 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
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. Lynn's Remoulade Sauce SS15
Good served with chilled asparagus, carrot strips, sliced beets and
hard-cooked eggs
We find it hard to believe that other people's thoughts are as
silly as our own, but they probably are.
- James Harvey Robinson