Wednesday, March 4, 2009

Fish Grotto Avocado Shrimp and Crab Salad

2 California avocados, large, peeled and diced
(Note: Reserve 4 slices for garnish.)
1 cup celery, chopped
8 ounces creamy French dressing
8 ounces tartar sauce with pickles
8 ounces shrimp meat
8 ounces crab meat
Plate Garnish
4 red leaf lettuce leaves, large
8 cherry tomatoes
4 sprigs parsley
Gently mix all ingredients. Divide evenly into four mounds. Form each mound into oval avocado shape, and place on lettuce leaf-lined plate. Top each mound with one of the reserved avocado slices. Sprinkle on paprika for color. Garnish side of mound with two cherry tomatoes and parsley sprig.
Serve with warm Italian bread.

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