Shrimp and Avocado Remoulade Salad
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture 6 Servings • 10 Min. Prep Time • 1 Hr. Marinate Time • 1 Hr. Chill Time| Ingredients |
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| 2 lb. medium shrimp, cooked and peeled |
| 1-1/2 c. light mayonnaise |
| 1/2 c. catsup |
| 4 Tbsp. Dijon mustard |
| 2 shallots, minced |
| 1 clove garlic, minced |
| 1/4 c. prepared horseradish |
| 1/4 c. rice wine vinegar |
| 1/2 tsp. celery salt |
| 1 tsp. paprika |
| 3 Tbsp. seafood seasoning spices |
| 2 tsp. lemon juice |
| 1 tsp. hot pepper sauce |
| 1/2 tsp. salt |
| 3 medium avocados, peeled and halved |
Directions:
1. Chill the cooked shrimp in a large covered bowl in refrigerator for 1 hr. Make a remoulade sauce by combining all but avocados in a food processor; blend until smooth.
2. Pour mixture over shrimp, stirring to coat. Marinate shrimp in sauce for an hr. or more before serving. Spoon the shrimp mixture into center of avocado halves to serve.
* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood
