Time 20m Yield 4 Number Of Ingredients 11 Steps:
In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt. Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.
Time 20m Yield 4 servings Number Of Ingredients 5 Steps:
Heat a large skillet over medium-high heat and add 2 teaspoons oil for cooking with high-heat, such as canola, grapeseed or rice bran and heat until shimmering. Add the shrimp in a single layer and cook until they turn white halfway through, about 4 minutes. Turn the shrimp and sprinkle in the white parts of the scallions and the lemon zest; cook until the shrimp is done, about 1 minute. Reduce the heat to low and gently stir in the avocado and soy sauce. Sprinkle with freshly ground black pepper and serve with additional lemon wedges.
Time 30m Yield 4 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the vinegar, lemon juice, salt, mustard and pepper; set aside. In large skillet over medium-high heat, cook and stir shrimp, half the onion slices and garlic in 2 tablespoons oil for 4-5 minutes or until shrimp turn pink. , Remove onion and garlic with slotted spoon; discard. Add shrimp and remaining oil to vinegar mixture, along with jalapeno pepper and remaining sliced onion. Cover; stir occasionally. Chill overnight., To serve, spoon shrimp mixture into avocado halves. Sprinkle with tomato; drizzle with some of marinade.
Time 15m Yield 2 Number Of Ingredients 6 Steps:
Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp. Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.
Time 32m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Split bread in half lengthwise. Shell and clean shrimp then coarsely dice. Saute shrimp in medium-size skillet with salsa for about 4 minutes. Slice avocados and layer on bread halves. Spoon shrimp on avocado. Top with cheese. Broil 2 to 3 minutes or until cheese melts. Cut each half in half.
Time 15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Heat your skillet or flat top to medium heat. For each sandwich: On your first slice of bread spread 1 tablespoon of apricot chutney. Top with 2 slices of Tillamook Baby Swiss Cheese. On your second slice of bread, place the roasted red peppers and 1 teaspoon crumbled blue cheese. Top with 2 slices of Tillamook Monterey Jack Cheese. Place the 1 tablespoon of butter in the skillet and swirl to melt. Place both pieces of bread in skillet and cook until cheese begins to melt. Check bread often to ensure even browning - brioche browns quickly! When cheese is melty, place avocado slices atop one side and assemble sandwich. Cut down the middle and enjoy! Repeat for each consecutive sandwich.
