Shrimp-Avocado Hors
d’oeuvres Recipe Created by Ruth Paget
I
love this festive looking hors d’oeuvres.
It tastes great chilled with a chenin blanc wine.
Serves
4
Ingredients:
-4
seeded avocado halves with the skin left on to form a shell
-1/2
pound thawed and shelled shrimp
-2
tablespoons olive oil
-1
teaspoon dry garlic
-1
(4-ounce) can drained California sliced olives
-1
cup Ranch or blue cheese dressing
Ingredients:
1-Sauté
the shrimp and garlic in the olive oil for 10 minutes.
2-Mix
black olive slices with the shrimp.
3-Place
shrimp-olive mixture in the cavities of the avocados.
4-Serve
with dressing on the side.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
