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A cooling salad that will satisfy equally well for lunch or a light supper.

Shrimps - 200 gms (frozen, cooked, shelled and deveined)

Dill Mayonnaise:
Mayonnaise  - 1/4 cup
Fresh dill - 1/4 cup (chopped)
Fresh lemon juice - 2 tbsp
Salt - 1/4 tsp
Pepper  - 1/8 tsp
Liquid red pepper seasoning - 4 drops
Avocados - 2 (halved and pitted)
Romaine lettuce leaves - 8

For Garnishing:
Lemon wedges - 4
Fresh dill - 4 sprigs 


  • Drain the thawed shrimp thoroughly between several layers of paper towelling in the refrigerator for at least 30 minutes.
  • Prepare the Dill Mayonnaise: Combine the mayonnaise, dill, lemon juice, salt, pepper and liquid red pepper seasoning in a medium size bowl.
  • Add the shrimp and toss gently until all the ingredients are evenly coated.
  • Spoon the shrimp mixture into avocado halves on a platter lined with the romaine leaves.
  • Garnish with fresh dill sprigs and the lemon wedges.
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