I love the combination of avocado and shrimp but I absolutely hate the pinky mayonnaise it is usually served with — it does not enhance the flavors, it destroys them. There are alternatives…
My avocado and shrimp is generally very simple. Halve the avocado and place watercress on the plate followed by the avocado half.
Cut a ripe tomato in half and use the one half to make 2 boats per plate to perk up the presentation. Chop the other half finely and make a dressing of lemon juice, olive oil, freshly ground pepper, a chili pepper and a pinch panch poran. I use my Jamie shaker to mix the dressing — you can experiment with the dressing ingredients you like best. I also like to use a simple balsamic vinegar and olive oil dressing….and maybe a bit of provence spices. A vinegrette with a bit of mustard is also a good alternative.
Mix the shrimp, chopped tomato and the dressing of your choice and pile into the avocado.
Bingo! You have a low carb starter or salad or even a lunch dish.
Tonight I am serving the avocado with shrimp with roast beef and yorkshire puddings (they are not low carb but they are so, so good) and deep fried onion rings.