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This is one of my husband's favorites, even though it's pretty enough to serve at a ladies luncheon. When I needed a quick main-dish salad for my book club, I just tripled the recipe and got raves! Try it with imitation crabmeat, too. —Suzanne VanAlstyne, Petoskey, Michigan
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Originally published as Shrimp Salad-Stuffed Avocados in Simple & Delicious September/October 2007, p35
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Apr. 13, 2009 by dmedhurst
I tried this and it was FANTASTIC! My husband and I have made it many times with both shrimp and crab.
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