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Yield: 4 servings.
2 lbs. shrimp, cooked, shelled and coarsely chopped
1/2 cup dairy sour cream
1/2 cup mayonnaise
1/2 cup roasted & 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
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.
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