Good morning here me will give you a recipe california farm avocado shrimp salad which is appetizing The way making it is very not too difficult. You just need to be careful to get results from california farm avocado shrimp salad which has aroma and taste that can evoke our tastes.

So that the result of california farm avocado shrimp salad, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare california farm avocado shrimp salad the delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings required for make

1. Take 2 large ripe Hass or Mexican avocados
2. Prepare 4 tablespoons fresh flash frozen Newport salad shrimp, cooked, peeled
3. Use 4 tablespoons shallot, scallions or mild red onion
4. Prepare 1/2 tsp pepper sauce
5. Prepare 1 fresh farm egg
6. Take cup safflower oil
7. Take 3 tablespoons olive oil
8. Prepare tsp mustard powder
9. Prepare tsp lime juice
10. Prepare tsp rice vinegar
11. Use Tbs tomato paste
12. Prepare Pinch salt, pinch of pepper
13. Use 6 “ planter pot to start avocado bushes from pits
14. Take Cost
15. Prepare Avocados, $1.50, newport shrimp 1 cup $2.50, home made mayo 20 cents, spices 20 cents, scallions 20 cents, other 10 cents, $1.15 per avocado

Toss the shrimp to coat and add the parsely and cracked pepper, if desired. Set aside Place the fresh greens in a shallow bowl and add your favorite dressing. Add the avocado, shrimp and pumpkin seeds. Top with additional parlsey and cracked black pepper.

Instructions to cook California Farm Avocado Shrimp Salad:

1. Rinse frozen shrimp under running water in sieve, drain. Mince shallot, mix with shrimp, few drops of lime juice, tsp pepper sauce. Mix well. Rest.
2. Pulse egg, olive oil, mustard, pepper, salt, lime juice, rice vinegar in food processor eight seconds, then drizzle cup of safflower oil slowly while processor is running and mixture turns stiff like mayonnaise. Done. Put in cup jar, keeps fresh in fridge at least a month. Use two tablespoons of fresh mayonnaise to mix with shrimp and shallots. Mix in Tbs tomato paste. Taste. If too spicy, add spoon of mayonnaise.
3. Cut avocados in half WITHOUT cutting into the pit, lift out with bamboo skewer, put shrimp mixture in avocado halves.
4. Plant pits in windowsill planter filled half with potting soil, topped with peat moss. Keep moist till shrubs appears magically.
5. Done and ready to serve!

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