Asian Shrimp And Avocado Salad Recipes

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.

Steps:

• Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

Steps:

• In a small bowl whisk together honey, lemon juice, and gingerroot until combined. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Thinly slice scallions diagonally and cut carrot into 1-inch-long thin julienne strips.
• In a 4-quart kettle bring 3 quarts salted water to a boil. Shell and devein shrimp. Simmer shrimp until just cooked through, about 1‚ minutes. With a slotted spoon transfer shrimp to a plate. Return water to a boil and add noodles. Cook noodles until just tender, about 3 minutes. In a colander rinse noodles under cold water to stop cooking and drain well. With scissors cut noodles into 4-inch lengths.
• Pit and peel avocado and cut into 1/4-inch dice. In a large bowl gently toss together shrimp, noodles, vegetables, dressing, and salt and pepper to taste.

Steps:

• Preheat oven to 350°F
• Remove flavor packet from soup mix and reserve for another use.
• Bake noodles in shallow pan 20 minutes or until golden brown; remove from oven & set aside.
• Mash avocado and lime juice with fork in medium bowl.
• Stir in green onions, sour cream, wasabi powder and salt until blended.
• Toss shrimp, cabbage and cucumber in large bowl.
• Place on large serving platter.
• Top with avocado dressing; sprinkle with noodles.
• Arrange tomato wedges around salad.
• Serve with pita wedges or tortilla chips & enjoy!