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| Shrimp and Avocado Salad ~ 1 cup wine vinegar 1/3 cup water 1/2 cup lemon juice 1 cup salad oil 1/4 cup parsley 2 cloves garlic, minced 1 tbls salt 1/4 tsp freshly ground black pepper 1 tbls sugar 1 tsp dry mustard 1 tsp thyme 1 tsp oregano, crushed 2 pounds large shrimp, cooked, peeled, deveined 3 small onions, sliced 1/3 cup chopped bell pepper 2 ripe avocados, peeled and sliced Marinade Combine vinegar, water, lemon juice, oil, parsley, garlic. Then add salt, pepper, sugar, dry mustard, thyme, and oregano; blend throughly. Put shrimp, onions, and bell pepper into a 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. 8 Servings |