HAZELNUT-SHRIMP SALAD

HAZELNUT-SHRIMP SALAD

2 pounds shrimp, cooked, shelled and coarsely chopped
1/2 cup dairy sour cream
1/2 cup mayonnaise
1/2 cup roasted and chopped Oregon hazelnuts
2 tablespoons chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dill weed
3 tablespoons lemon juice
2 ripe avocados
Lemon wedges
Lettuce

Mix together shrimp, sour cream, mayonnaise, 1/2 of the hazelnuts, parsley, seasonings and 1 tablespoon lemon juice. Chill. Peel and slice avocado; brush with remaining lemon juice. Arrange avocado, salad and lemon wedges on lettuce-lined serving plate. Sprinkle remaining hazelnuts on shrimp salad.