D.L. Jardine’s Avocado and Shrimp Salad



  • 1 lb boiled shrimp, shelled and deveined
  • 1/2 cup olive oil
  • 3 TBS white vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 2 1/2 cup mayonnaise
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Juice of 1 lime
  • Juice of 1 lemon
  • 1 tsp dried dill
  • 1 tsp chives, chopped
  • 1TBS D.L. Jardine’s Texas Champagne Cayenne Pepper Sauce
  • 4 ripe avocados, cubed

Drop shrimp into boiling water in a medium saucepan. Cook only until shrimp turn pink (or shrimp will turn rubbery.) Drain and rinse shrimp under cold running water. In a medium bowl mix olive oil, vinegar and mustard. Whisk together. Add shrimp and marinate for at least 4 hours, stirring occasionally. In a small bowl mix garlic, D.L. Jardine’s Texas Champagne Cayenne Pepper Sauce, mayonnaise, salt and pepper. Stir until well blended. Set aside. Remove shrimp from marinade with a slotted spoon. In a large bowl mix lime and lemon juices, dill, chives with drained shrimp. Add avocados and toss lightly. Add just enough of the mayonnaise mixture to barely coat. Toss very lightly so as not to break avocado pieces. Chill well. Serves 6.


Share & Print

0 0 100 0

No Comments

Leave a Reply