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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Ingredients: |
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2 lb. shrimp, cooked, shelled and coarsely chopped
1/2 cup dairy sour cream
1/2 cup mayonnaise
1/2 cup Oregon hazelnuts, roasted and chopped
2 tbsp. chopped parsley
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. dill weed
3 tbsp. lemon juice
2 ripe avocados
Lemon wedges
Lettuce
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Directions:
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Mix together shrimp, sour cream, mayonnaise, 1/2 of the hazelnuts, parsley, seasonings and 1 tbsp. lemon juice. Chill. Peel and slice avocado; brush with remaining lemon juice. Arrange avocado, salad and lemon wedges on lettuce-lined serving plate. Sprinkle remaining hazelnuts on shrimp salad.
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Recipe from the Oregon Hazelnut Industry and The Hazelnut Marketing Board.
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