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Marinated Shrimp in Avocado Halves

This is one of my favorite recipes. I used to serve it to a gourmet group in Missouri, and I still use it for entertaining in my new home. It's wonderful!

4 ServingsPrep: 30 min. + chilling

Ingredients

2 tablespoons cider vinegar
1-1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground mustard
Dash freshly ground pepper
12 ounces fresh or frozen medium shrimp, peeled and deveined
1 small onion, thinly sliced, divided
1 garlic clove, peeled and halved
3 tablespoons vegetable oil, divided
1 small pickled jalapeno pepper, rinsed, seeded, cut in strips
2 medium ripe California Avocados, peeled, halved, seeded and rubbed with lemon juice
Lemon
1 medium tomato, chopped

Directions

In a large bowl, combine the vinegar, lemon juice, salt, mustard and
pepper; set aside. In large skillet over medium-high heat, cook and
stir shrimp, half the onion slices and garlic in 2 tablespoons oil
for 4-5 minutes or until shrimp turn pink.
Remove onion and garlic with slotted spoon; discard. Add shrimp and
remaining oil to vinegar mixture, along with jalapeno pepper and

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Marinated Shrimp in Avocado Halves (continued)

Directions (continued)

remaining sliced onion. Cover; stir occasionally. Chill overnight.
To serve, spoon shrimp mixture into avocado halves. Sprinkle with
tomato; drizzle with some of marinade. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 329 calories, 26 g fat (4 g saturated fat), 126 mg cholesterol, 325 mg sodium, 11 g carbohydrate, 5 g fiber, 16 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.