2 large ripe avocados (preferably Hass avocados)
12 ounces Bay Shrimp
1/2 red pepper, finely diced
1/2 red onion, finely diced
1/2 cup Maple Vinaigrette
lemon slices
fresh parsley
Halve, seed, and peel the avocados. Combine the bay shrimp, red pepper, onions, and Maple Vinaigrette. Place each avocado half on a serving plate and spoon the mixture in-and-over the avocado. Garnish with lemon slices and a sprig of fresh parsley. Serve.
Maple Vinaigrette
½ cup red wine vinegar
½ cup virgin olive oil
¼ cup maple syrup
2 tablespoon red pepper, diced
2 tablespoon hard boiled egg, diced
1 tablespoon parsley, chopped
salt and pepper to taste
Combine all ingredients.
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