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The Bounty Of Central Florida by Valerie Hart
Yield: 4 Servings
• 1 pound small shrimp
• 2 large Florida avocados
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons lime juice
· Optional: 2 drops Florida hot sauce
• 1 tablespoon minced scallion greens
• 1 tablespoon minced cilantro leaves
• 1 teaspoon chili powder
• 1/2 teaspoon coriander
• 1/4 teaspoon salt
• Black peppercorns to grind over the top
1. Cook the shrimp. Remove the shells and veins and refrigerate several hours.
2. Cut the avocados in half and remove the pits, leaving the skins on. Scoop out as much avocado pulp as possible and mash or pulverize in a food processor.
3. Mix together the sour cream, mayonnaise, lime juice, hot sauce, scallion greens, cilantro leaves, chili powder, coriander and salt. Fold into the mashed avocado pulp.
4. Fold in the shrimp. Fill the reserved avocado skins. Refrigerate until very cold.
5. To serve: Set avocados on mixed baby lettuce greens divided onto 4 plates.
6. Optional: Seed and chop plum tomatoes and toss them with 1 part white balsamic vinegar to 3 parts extra virgin olive oil with a little salt and pepper. Arrange them on the lettuce. Bring a pepper mill to the table.
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