• 2 Ratings

Tangy tarragon-vinegar dressing heightens fresh flavor in the greens, shrimp, and avocado in this main dish recipe.

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Ingredients

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Directions

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  • For remoulade, in a small bowl combine vinegar, catsup, horseradish mustard, paprika, and ground red pepper. Slowly add oil while beating with a whisk or fork; beat until combined. Stir in celery and green onion.

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  • Place cooked shrimp in a plastic bag set into a bowl. Pour remoulade over the shrimp. Seal bag. Turn bag to coat shrimp. Marinate in the refrigerator for 1 to 2 hours, turning occasionally.

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  • To serve, drain shrimp, reserving marinade. Divide greens among 4 dinner plates. Halve, peel, and seed avocados. Slice avocados and arrange on torn greens. Arrange shrimp over avocados. If desired, garnish with beets, hard-cooked egg, and lemon peel. Stir and pass reserved marinade. Makes 4 main-dish servings.

Nutrition Facts

362 calories; 30 g total fat; 4 g saturated fat; 129 mg cholesterol; 303 mg sodium. 11 g carbohydrates; 4 g fiber; 17 g protein;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0