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.
Whip with an immersion blender until smooth and fully combined.
|Starfish at Sycamore Cove Beach, CA|