1 1/2 tablespoons mayonnaise
1 teaspoon rice vinegar
1 1/2 teaspoons parsley, chopped
1/8 teaspoon dill weed
1/16 teaspoon salt (to taste)
1/16 teaspoon onion powder
1/8 teaspoon black pepper
4 ounces shrimp, cooked and chopped into 1/4 inch pieces
1 tablespoon green olives, sliced (optional)
2 tablespoons celery, minced
1 teaspoon green onion, optional and minced
1/4 teaspoon paprika
1 Using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth.
2 Mix in the shrimp, olives, celery, and onion.
3 Allow salad to marinate at least 1 hour.
4 Shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact.
5 Cut a small sliver of avocado off each half so that it will lie flatter on serving plate.
6 Carefully remove several tablespoons of pulp, cut into bite size pieces, and RESERVE 4 tablespoons of pulp for garnish.
7 Mix majority of pulp with shrimp mixture.
8 Lay one piece of Bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves.
9 Sprinkle paprika on.
10 Garnish by dividing RESERVED pulp between portions.
Calories from Fat 304
Total Fat 33.7 g
Saturated Fat 4.8 g
Cholesterol 74.3 mg
Sodium 492.4 mg
Total Carbohydrate 20.9 g
Dietary Fiber 13.7 g
Sugars 2.2 g
Protein 12.0 g