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This 1950's classic takes a modern turn with organic ingredients. Serve this as a first-course in an avocado half, or as a cool entrée atop a bed or organic salad greens with tomato and boiled egg wedges.

• 1 pound medium-size shrimp (24 to 28 count per pound); peeled
• 1 tsp sage
• 1 tsp thyme
• 1 Bay leaf
• 1 cup organic mayonnaise
• 1 tsp organic ketchup
• 1/4 cup organic 100% Lemon Juice
• 1/2 tsp dried tarragon,
• 1 tsp fresh garlic, minced
• To taste sea salt and freshly ground black pepper
• 1 cup celery, chopped (especially include the celery leaves)
• 1/2 cup radish, thinly sliced (optional)
• 3 tbsp red onion, minced -or- green onion, chopped
• 2 tbsp flat-leaf parsley, minced

• 2 Hass avocadoes, ripe
• 3 tomatoes, sliced 1/3-inch thick

1. Boil water in stock pot, and add shrimp, bay leaf and seasoning; cook for two to three minutes until shrimp are just turning coral pink; drain shrimp in colander and cool with running cold water, discard bay leaf

2. In a mixing bowl combine mayonnaise, ketchup, lemon juice, tarragon, and garlic. Salt and pepper this salad dressing to taste.

3. Gently toss shrimp, celery, radish, onion, and parsley

4. Serve in cavity of avocado half or as a scoop atop sliced in-season tomatoes; garnish with parsley sprig. This also works well as a salad tucked into a pita pocket with radish sprouts and cherry tomatoes.
Organic Trade Association
Courtesy of Santa Cruz Organic -


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