 |
| Avocado Salad |
| 1/2 head iceberg lettuce, shredded 2 large ripe avocados, peeled and diced |
| Line six salad plates with equal portions of the shredded lettuce. Mix the diced avocados with the french cocktail sauce and spoon the mixture over the lettuce. Top each portion with two shrimp or the parsley. Serves 6 |
| 1 cup of french cocktail sauce 12 cooked shrimp, or 6 parsley sprigs |
|
 |
 |
 |
 |
 |