Shrimp and Avocado Remoulade Salad

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

2 pounds medium shrimp, cooked and peeled
1 1/2 cups light mayonnaise
1/2 cup ketchup
4 tablespoons Dijon mustard
2 shallots, minced
1 clove garlic, minced
1/4 cup prepared horseradish
1/4 cup rice wine vinegar
1/2 teaspoon celery salt
1 teaspoon paprika
3 tablespoons seafood seasoning spices
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon salt
3 medium avocados, peeled and halved

Cooking Directions:

1. Chill the cooked shrimp in a large covered bowl in refrigerator for 1 hour.
2. Make a remoulade sauce by combining all but avocados in a food processor; blend until smooth.
3. Pour mixture over shrimp, stirring to coat. Marinate shrimp in sauce for an hour or more before serving. Spoon the shrimp mixture into center of avocado halves to serve.

Makes 6 servings.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.