A mixture of baby prawns, chives and flavourings spooned into avocado halves. A very delicious and pretty appetiser!
I prepared this salad for a Mother's Day lunch. My brother, who is an outstanding cook and a real critic, replied to my question: "What do you think this recipe needs?". . ."Just make more of it," he replied. It's a snap to prepare and was enjoyed by everyone from ages three through 79. - 24 May 2000 (Review from Allrecipes USA and Canada)
Everyone loved the salad and thought the presentation was beautiful. I halved the Worcestershir sauce and doubled the amount of shrimp, and was very pleased with the results! - 07 Nov 2001 (Review from Allrecipes USA and Canada)
I was looking for a shrimp and avocado salad reminiscent of a salad i had in France, but this was the closest recipe to it, so i needed to get sold on something a little spicy. I looked at another recipe (Remoulade Sauce a la New Orleans) for the sauce on this site as well, and used this recipe + 1 Tbsp. Creole mustard and 1 Tbsp. lemon juice in in the sauce as the other recipe called for. The mustard and lemon juice added flavor and it was delicious, but possibly not thick enough. Try adding all the called for ingred. and then testing it with mustard and lemon juice. I also just sliced the avocados and placed the shrimp mixture on top of them for ease. Also, make sure you dry your shrimp very well. - 16 Feb 2006 (Review from Allrecipes USA and Canada)