Shrimp, Tomato and Olive Stuffed Avocado Vinaigrette |
Course : Shrimp
Serves: 4 |
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Ingredients:
8 ounces baby shrimp, cleaned, cooked |
2 medium tomatoes, diced |
4 medium avocados sliced in half, pit removed, skin intact |
1/4 cup black olives, sliced |
1 bunch Romaine lettuce |
----Vinaigrette: |
1/4 cup red wine vinegar |
2 tablespoons Dijon mustard |
1 tablespoon fresh chives -- finely chopped |
2 tablespoons shallots -- minced |
1/2 cup extra-virgin olive oil |
1 dash salt and pepper |
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Preparation / Directions:
Slice avocados in half lengthwise, separate halves and remove the pit. Leave the skin intact.
In a mixing bowl, add the cooked baby shrimp and the other ingredients and mix well. Refrigerate at lease one hour.
Just before serving, place each avocado on a lettuce leaf. Give the shrimp and other ingredients another good mixing to distribute the vinaigrette.
Fill the pit cavity of the avocado with the shrimp, tomato and olive mixture.
Serve two halves to each person.
Note: My wife and I had this dish as an appetizer in a tiny restaurant on the Left Bank in Paris.
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