Credit for this outstanding dish goes to Vicki’s Australian friend, Paula, who is an awesome cook. It has been served at many a simple celebration.
Aussie Shrimp and Avocado
Servings: 6
Ingredients
- 2 pounds medium to large shrimp peeled (leaving tails) and deveined
- 4 cloves garlic minced
- 1/2 cup fresh parsley chopped
- 1 Tbsp fresh dill chopped
- 1 1/2 Tbsp drained capers
- salt
- fresh ground pepper
- 1 avocado diced
- good quality olive oil
Instructions
- Heat 2 - 3 Tbsp olive oil in a large fry pan.
- Add shrimp and garlic and cook until just done (the shrimp will turn pink and curl). Once cooked, put it in a medium bowl and let cool slightly.
- Add parsley, capers, and dill. Stir to combine and add salt and pepper to taste.
- Add enough olive oil to moisten the dish (this can be done early in the day).
- About 1/2 hour before serving, remove dish from refrigerator and let come to room temperature.
- Add avocado. You may need to add additional olive oil.
- Serve with rice pilaf, a simple salad (recipes are on our side dish page) and a baguette.