Shrimp and Avocado Salad Recipe

1      Reviews by:    Lynne Spilos   Shrimp and Avocado Salad Recipe marinates cooked shrimp and avocado in wine vinegar, lemon juice, salad oil, parsley, garlic, sugar, mustard, thyme, oregano and green peppers then serves over crisp lettuce to make this delicious shrimp salad recipe. 927

INGREDIENTS

• 1 cup wine vinegar
• 1/3 cup water
• 1/2 cup lemon juice
• 1 cup salad oil
• 1/4 cup chopped parsley
• 2 cloves garlic, minced
• 1 tablespoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon sugar
• 1 teaspoon dry mustard
• 1 teaspoon thyme, crushed
• 1 teaspoon oregano, crushed
• 1 teaspoon oregano, crushed
• 2 pounds large cooked shrimp, peeled and deveined
• 3 small onions, sliced
• 1/3 cup chopped green pepper
• 2 ripe avocados, peeled and sliced

DIRECTIONS

• For marinade, combine vinegar, water, lemon juice, oil, parsley, and garlic in a bowl or a screw top jar. Add a mixture of salt, pepper, sugar, dry mustard, thyme, and oregano; blend thoroughly.
• Put shrimp, onions, and green pepper into a large shallow dish. Pour marinade over all, cover and refrigerate 8 hours or overnight.
• About 1 hour before serving, put avocado slices into bowl. Pour enough marinade from shrimp over the avocado to cover completely.
• To serve, remove avocado slices and shrimp from marinade and arrange on crisp lettuce in a large serving bowl.