2 small avocados, peeled, pitted and coarsely chopped
1/4 teaspoon salt
32 medium cooked and peeled frozen shrimp, defrosted and patted dry
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.
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.
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