California Shrimp Salad. |
| Name: |
TERRI DISHMAN |
| Base: |
McGUIRE AFB, NJ. |
| Recipe: |
1 pound of cooked shrimp peeled & deveined, cook for 7-9 minutes on boiling.
1/2 bunch of water cress.
12 regular lettuce leaves.
12 grapefruit sections.
1 avocado.
1/4 cup of french dressing & paprika dash.
Arrange several lettuce leaves & water cress on 4 pre-chilled plates.
Cut avocado into crescent-shaped slices.
Skin grapefruit & pull part sections.
Arrange alternate slices of avocado & grapefruit around edge of plates.
Place shrimp in center of each salad plate.
Pour french dressing lightly over each shrimp salad. Sprinkle with paprika.
Serve cold.
Makes 4 individual salads.
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