Photo: Charles Schiller; Styling: Lynn Miller
Prep Time
5 Mins
Yield
Serves 8

How to Make It

In a food processor, combine garlic, parsley, basil and lemon juice and pulse several times to chop. Add sour cream, avocados and salt and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate until ready to serve with shrimp for dipping.

Ratings & Reviews

buenacena's Review

buenacena
February 11, 2013
Loved the presentation - put the avocado cream sauce in the bottom of several shot glasses and topped each one with a big shrimp, slice of lemon, and spring of parsley. I did some with the green goblin sauce, and others with a traditional cocktail sauce. Really pretty, impressive display. However, must say that the regular cocktail sauce versions were preferred by most! Next time, I'll probably just stick to that.