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Marinated Shrimp in Avocado Halves
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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 avocados, peeled, halved, seeded and rubbed with lemon juice
Lemon
1 medium tomato, chopped
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 remaining sliced
onion. Cover; stir occasionally. Chill overnight. To serve, spoon shrimp
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |