Ingredients
| 2 lbs. | 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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
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.
Author's Comments
Recipe from the Oregon Hazelnut Industry and The Hazelnut Marketing Board.
Similar Recipes
shrimp salad