Caribbean Shrimp and Avocado Salad
8 oz. frozen small shrimp, cooked
1/2 onion, chopped fine
1 green bell pepper, chopped fine
1/4 cup fresh lime juice
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/2 cup olive oil
1 tablespoon white vinegar
Salt and black pepper, to taste
Dash hot pepper sauce
2 avocados, cut in half lengthwise with pits removed
Leaf lettuce leaves
Combine shrimp, onion, green pepper, lime juice, garlic, parsley, oil, vinegar, salt, black pepper and hot pepper sauce in a mixing bowl. Mix well. Cover and refrigerate overnight. When ready to serve, line four salad plates with leaf lettuce. Place one avocado half on each plate. Fill avocado halves with equal amounts of shrimp salad.
Makes 4 servings.
Per serving: 310 calories, 21 gms fat (58 percent fat calories), 111 mg cholesterol, 140 mg sodium.
Source: St Croix, Virgin Is Source newspaper website