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Received from: SV Wind-Borne III (Rick and Carolyn)
Ingredients
12 oz Shrimp
-- shelled (fresh or frozen
2 tablespoons vinegar
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon dry mustard
1 Dash pepper
1/4 cup onion -- thinly sliced, divided
1 clove garlic -- halved
3 tablespoons vegetable oil
1 pickled jalapeno pepper -- rinsed, seeded and
cut into strips
2 avocados -- halved and seeded
1/2 cup chopped tomato
Preparation
Thaw shrimp if frozen.
In
a bowl combine vinegar, lemon juice, salt, mustard and pepper and set
aside.
In
a medium skillet, cook the shrimp, half of the onion slices and the
garlic in hot oil over medium-high heat for 4 to 5 minutes, or just
until shrimp are done, stirring occasionally. Remove onion and garlic
with a slotted spoon and discard.
Add
shrimp and the remaining oil to the vinegar mixture in the bowl, along
with remaining onion slices and the jalapeno pepper. Cover and chill for
several hours or overnight, stirring occasionally.
To
serve, lift the shrimp, onion slices and jalapeno pepper from the
marinade and spoon into the avocado halves. Sprinkle with the chopped
tomato and drizzle some of the remaining marinade over all. |
