Ready in 15 minutes
A handsome first course or side salad of chopped shrimp, avacado and pistachios in a garlic seasoned vinaigrette dressing.
"Soooo good!!!!!! I have made this three times now and it gets better every time!! I also served it different that the instructions and used parfait glasses. So pretty and DELICIOUS! "- Cally07
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In a small bowl, blend oil, vinegar, salt and garlic. Slice 4 of the shrimp lengthwise; cut remaining shrimp into 1/2 inch pieces. Add shrimp to oil mixture and set aside.
Halve avacados lengthwise and remove pits. With a spoon, carefully scoop out bite-size chunks of avacado and add to shrimp mixture, stirring to coat well; reserve avacado shells. If made ahead, cover avacado mixture and shells and refrigerate for up to 6 hours, gently blending mixture once or twice.
Set aside shrimp halves and fill shells with remaining avacado mixture; then top each with 2 shrimp halves. Sprinkle with pistachios.
Line 4 salad plates with lettuce leaves and arrange a filled shell on each.
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Cally07 1 year agoSoooo good!!!!!! I have made this three times now and it gets better every time!! I also served it different that the instructions and used parfait glasses. So pretty and DELICIOUS!
donaliz 2 years agoI knew I was gonna like this recipe, wasn't sure if my room mates would. They loved it and that doesn't happen often.
CCheryl 3 years agoThis was really good, i served it different, then the instructions, sitll it was great, dint have avocado, and i used walnuts instead of pistachios, excellent recipe, thanks for sharing, im adding a photo it so deserves one, CCheryl
stevemur 7 years ago[I made edits to this recipe.]
hanan@home 7 years agoI tried this recipe again. This time I served the shrimp and avacado in hollowed out tomatoes. A definate 'beat the heat' recipe.
hanan@home 7 years ago[I posted this recipe.]