Avocado and Bay Shrimp Salad

John’s been working mainly on the East Coast since the first of the year.  When he was on his way home from his trip this week, I asked him if there was anything he was craving – usually we miss Mexican food and really fresh salads – this time, he said, “Avocado,” so I created this quick, elegant salad to satisfy his craving.  Each bite was delicious!

Avocado and Bay Shrimp Salad

Line salad plates with butter lettuce.
Place half a peeled and pitted avocado in the center of the plate, cut side up.
Spritz the avocado with lemon juice – this not only tastes great, it keeps the avocado from turning brown.
Pile bay shrimp into and above the cavity left from the avocado seed.
Drizzle with Louie Dressing (recipe below) and sprinkle with paprika.
Scatter finely sliced green onions and capers over the top.

Louie Dressing
Place the following into a 4-cup measuring cup (or other deep container with a spout for pouring):
1/2 cup mayonnaise
1/4 cup cream 
1/4 cup green onions, finely chopped
2 Tablespoons Cocktail Sauce (or Chili Sauce)
1 teaspoon lemon juice
Dash Worcestershire Sauce
Whip with an immersion blender until smooth and fully combined.

Starfish at Sycamore Cove Beach, CA

These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!


  1. says

    Susan, A truly appetizing salad! I love avocado and shrimp…I would so enjoy this for lunch! Great photo of the salad on the bed of lettuce!

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