Avocado With Shrimp Remoulade

Ingredients:

• 1/4 c Tarragon vinegar
• 2 tb Horseradish mustard
• 1 tb Catsup
• 1 1/2 ts Paprika
• 1/2 ts Salt
• 1/4 ts Cayenne pepper
• 1/2 c Salad oil
• 1/4 c Minced celery
• 1/4 c Minced green onions
• 2 lb Shrimp, cooked and peeled
• 4 md Avocados

Procedure:

• In small bowl, combine vinegar, mustard, catsup, paprika, salt and pepper.
• Slowly add oil, beating constantly with electric mixer.
• Stir in celery and onions.
• Pour sauce over shrimp.
• Marinate 4 to 5 hours in refrigerator.
• Halve and peel avocados.
• Lift shrimp out of sauce and arrange on each avocado half.
• Pass sauce.
• Good served with chilled asparagus, carrot strips, sliced beets and hard-cooked eggs.
• This is a good luncheon dish and also can be served with toothpicks as an appetizer.

Via: recipe-cookbook