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    Shrimp Salad With Avocado Velvet Sauce


    Source of Recipe


    from the food section of a Melbourn Australia newspaper,courtesy of Father Bill Gruden from Reese,Michigan


    List of Ingredients


    • 2 lbs.of large cooked shrimp(15/20 size),or prawns
    • 2 tbs. lemon juice
    • 1 clove garlic,crushed
    • 1 tbs. dry vermouth or sherry
    • 3 tbs.olive oil
    • Sauce ingrediants:
    • 1 ripe avacado
    • 1 to 1 1/2 tbs. sour cream
    • 3 tbs. mayonnaise
    • 8 chopped stuffed green olives
    • 2 finely chopped green onions
    • 4 to 6 lettuce leaves,shredded like coleslaw


    Instructions


    1. Peel and devein shrimp.In a large bowl combine the lemon juice,garlic,olive oil,and vermouth.Salt and pepper to taste.Add shrimp,stir well,cover and refrigerate at least one hour or overnight.
    2. For the sauce:Mash the avcado well.Add lemon juice,sour cream and mayonnaise;mix well,stir in the olives and green onions.Salt and pepper to taste.(Sauce can be made a day ahead.Cover with a piece of plastic wrap directly on top of sauce)
    3. To serve:Drain the shrimp.Place some lettuce on each plate,top with shrimp,spoon on some sauce and garnish with additional olives.Put remaining sauce in a bowl to pass.


    Final Comments
 

 

 

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