Heidi's Recipe

Avocado Shrimp Salad

Category: Meat

2 servings

1 T sour cream
1 T mayo
1 t Dijon
Worcestershire
Tabasco
anchovy essence
1/2 lemon, juice
1 T tomato ketchup
salt and black pepper
a splash of brandy
1 avocado
handful of mixed salad leaves
4 cooked jumbo prawns
2 t chopped chives
2 slices of lemon, to garnish

Mix large Tablespoons of sour cream and mayo in bowl.
Add a big splash of Worcestershire, Tabasco and anchovy essence.
Add Dijon and lemon juice. Stir to combine.
Gradually stir in ketchup bit by bit, stop when the mixture is pale pink.
Season to taste; stir in a splash of brandy.
Cut prawns into large chunks and thoroughly coat in the sauce.
Cut avocado in half; scoop avocado flesh into a bowl. (don't rip the shell!)
Put salad leaves onto each plate, place an empty avocado shell on top.
Spoon prawn mix between the two shells.
Sprinkle lemon juice over avocado flesh.
Season with salt and pepper; then chopped chives. Gently mix until coated.
Put into avocado shells on top of the prawn mixture.