Marinated Shrimp In Avocado Halves
12 oz Shrimp, shelled (fresh or frozen)
2 tablespoons vinegar
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon dry mustard
Dash of pepper
1/4 cup onion, thinly sliced, divided
1 clove garlic, halved
3 tablespoons vegetable oil
1 pickled jalapeno pepper, rinsed, seeded
and cut into strips
2 Haas avocados, halved and seeded
1/2 cup chopped tomato
Thaw shrimp if frozen.
In a bowl combine vinegar, lemon juice, salt, mustard and pepper and
In a medium skillet, cook the shrimp, half of the onion slices and
the garlic in hot oil over medium-high heat for 4 to 5 minutes, or
just until shrimp are done, stirring occasionally. Remove onion and
garlic with a slotted spoon and discard.
Add shrimp and the remaining oil to the vinegar mixture in the bowl,
along with remaining onion slices and the jalapeno pepper. Cover and
chill for several hours or overnight, stirring occasionally.
To serve, lift the shrimp, onion slices and jalapeno pepper from the
marinade and spoon into the avocado halves. Sprinkle with the chopped
tomato and drizzle some of the remaining marinade over all.